Veal and Vegetable Soup
Recipe courtesy of The Beef Checkoff.
2 pounds veal for stew, cut into 1-inch pieces
3 teaspoons olive oil - divided use
2 cloves garlic, crushed
1/2 teaspoon salt
3 1/2 cups water
1 (14 to 14.5-ounce) can ready to serve beef broth
1 tablespoon chopped fresh marjoram or 1 1/2 teaspoons dried marjoram leaves,crushed
1/4 teaspoon coarse grind black pepper
1/2 pound red potatoes, cut into 1-inch cubes (approximately 1 3/4 cups)
1 1/2 cups fresh corn kernels or frozen whole kernel corn
1 small zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
- In Dutch oven, heat 2 teaspoons oil over medium heat until hot. Add veal and garlic, 1/2 at a time, and brown evenly, stirring occasionally; add remaining oil as needed. Return all veal to pan; season with salt.
- Add water, broth, marjoram and pepper to pan; bring to a boil. Reduce heat to low; cover tightly and simmer 45 minutes.
- Add potatoes and corn; continue simmering, covered, 15 minutes or until veal and vegetables are tender. Add zucchini; simmer, covered, 5 minutes or until zucchini is crisp-tender.
Makes 6 servings.
Recipe and photograph courtesy of The Beef Checkoff.