Veal and Vegetable Soup Recipe

Veal and Vegetable Soup Recipe image by iChef.com

Overview

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* Substitute 1-1/2 tsp. dried Marjoram or oregano with dash sugar.

Step 1

Toss veal with crushed garlic; set aside.

Step 2

Heat oil in large deep saucepan over medium heat. Brown veal. Pour off drippings, if necessary. Add water, Base, marjoram and pepper. Bring to boil. Reduce heat to low; simmer, covered, 45 min. Add potatoes and corn. Simmer 15 min. more until veal and vegetables are tender.

Step 3

Meanwhile, cut zucchini in 1/2 lengthwise; cut into 1/4" slices. Add to pan; continue cooking, covered, 5 min. or until zucchini is crisp-tender.

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Things You'll Need

  • 1-1/2Pounds Veal For Stew -- cut in 1 inch pieces
  • 2Cloves Garlic -- crushed
  • 1Tablespoon Olive Oil
  • 4Cups Water
  • 1Tablespoon Minor's Veal Base
  • 1Tablespoon Fresh Marjoram* -- chopped
  • 1/4Teaspoon Fresh Black Pepper -- coarsely ground
  • 1/2Pound Red Skinned Potatoes-About 1-3/4 Cup -- cut in 1/2 inch cubes
  • 1-1/2Cups Corn Kernels -- fresh or frozen
  • 1 Small Zucchini - (3-4 Oz.)

About this Author

iChef.com - Recipes, food and cooking information.

Photo by: iChef.com