VEAL AND VEGETABLE SOUP
Total preparation and cooking time: 1-1/2 hours (Makes 6 servings)
2 pounds veal for stew, cut into 1-inch pieces
3 teaspoons olive oil
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 (approx. 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
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.
Nutrition information per serving: 264 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 104 mg cholesterol; 583 mg sodium; 14 g carbohydrate; 2.0 g fiber; 31 g protein; 8.7 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 1.8 mg iron; 12.1 mcg selenium; 4.9 mg zinc.