Veal and Vegetable Soup
This soup packed with hearty potatoes, delicate zucchini, and juicy chunks of veal isn’t just nutritious...it’s delicious and pretty much the ultimate comfort food. So, get ready to enjoy this most savory of soups.
1 hour 15 minutes
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
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.
Nutritional Information Per Serving
104 mg cholesterol; 2 g fiber; 4 g monounsaturated fat; 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.