Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/7144/
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
|
|
|
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.
Lincoln's Country Store Recipes
https://www.lincolnscountrystore.net/Recipes/Detail/7144/