Veal and Vegetable Soup
Ingredients
- 1½ lbs veal for stew
- 2 garlic clove
- 1 tbsp olive oil
- ¼ tsp salt
- 3½ cup water
- 13¾ oz canned beef broth
- 1 tbsp fresh marjoram
- ¼ tsp coarsely ground black pepper
- ½ lbs red-skinned potato|red potato
- 1½ cup frozen or fresh corn kernels
- 1 small zucchini
- Toss veal for stew with minced garlic; set aside.
- Heat 2 teaspoons oil in Dutch oven or large deep saucepan over medium heat.
- Brown veal, half at a time, using remaining oil as needed. Pour off drippings if necessary.
- Season veal with salt.
- Return veal to pan. Add water, broth, marjoram, and pepper. Bring to a boil.
- Reduce heat to low and simmer covered 45 minutes.
- Add potatoes and corn. Continue simmering covered 15 minutes or until veal and vegetables are tender.
- Meanwhile, cut zucchini in half lengthwise; cut into ¼-inch slices.
- Add zucchini to pan; continue cooking covered 5 minutes or until zucchini is crisp tender.
This article uses material from the "Veal and Vegetable Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
