Veal and Vegetable Soup Recipe

Veal and Vegetable Soup Recipe image by


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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.

This recipe is sponsored by
Soupbase, Gravies, Sauces, Seasonings & Spices
Flavor Concentrates, Recipes and more... is the exclusive national home cook distributor featuring the professional ingredients made by L. J. Minor. These are the same (secret) ingredients being used by the chefs in your favorite restaurants around the country. ALLSERV provides recipes and answers to all your questions about Minor's products. Try some and you'll find there's only a "MINOR'S" difference between a good cook and a great cook!

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.)

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