Veal and Vegetable Soup

Veal and Vegetable Soup

Courtesy of The Beef Checkoff 6 Servings • 15 Min. Prep Time • 75 Min. Cook Time


2 lb. veal for stew, cut into 1-in. pieces
3 tsp. olive oil
2 cloves garlic, crushed
1/2 tsp. salt
3 1/2 c. water
1 can (14 to 14 1/2 oz.) ready to serve beef broth
1 Tbsp. chopped fresh marjoram or 1 1/2 tsp. dried marjoram leaves,crushed
1/4 tsp. coarse grind black pepper
1/2 lb. red potatoes, cut into 1-in. cubes (approx. 1-3/4 c.)
1 1/2 c. fresh corn kernels or frozen whole kernel corn
1 small zucchini, cut lengthwise in half, then cut crosswise into 1/4-in. slices.


1. In Dutch oven, heat 2 tsp. 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 min.

3. Add potatoes and corn; continue simmering, covered, 15 min. or until veal and vegetables are tender. Add zucchini; simmer, covered, 5 min. or until zucchini is crisp-tender.

* Recipe Courtesy of The Beef Checkoff


Calories: 264; Total Fat: 9g;