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

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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

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