Veal and Vegetable Soup

Yield: Makes 6 servings

Preparation Time: and Cooking Time: 1 1/2 hours

Ingredients

2 pounds veal for stew, cut into 1- inch pieces

3 teaspoons olive oil, divided

2 cloves garlic, crushed

1/2 teaspoon salt

3 1/2 cups water

1 can (14 to 14 1/2 ounces) 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 1/2- inch cubes (about 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

Nutrition Facts

Yield: Makes 6 servings

Approximate Nutrient Content per serving:

Calories: 264

Calories From Fat: 81

Total Fat: 9g

Saturated Fat: 2g

Cholesterol: 104mg

Sodium: 583mg

Total Carbohydrates: 14g

Dietary Fiber: 2g

Protein: 31g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. 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.

2. Add water, broth, marjoram and pepper to pan; bring to a boil. Reduce heat to low; cover tightly and simmer 45 minutes.

3. 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.

Recipes and Images provided by The Beef Checkoff

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Community Foods Market Recipes

https://www.communityfoodsmarket.com/Recipes/Detail/7144/

Sent From

Send To

COMPANY

RESOURCES

SAVINGS

DEPARTMENTS

MY ACCOUNT