Veal and Vegetable Soup

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== Ingredients ==
* 1½ lbs veal for stew
* 2 garlic clove
* 1 tbsp olive oil
* ¼ tsp salt
* 3½ cup water
* 13¾ oz canned beef broth
* 1 tbsp fresh marjoram
* ¼ tsp coarsely ground black pepper
* ½ lbs red potato
* 1½ cup frozen or fresh corn kernels
* 1 small zucchini
== Directions ==
# Toss veal for stew with minced garlic; set aside.
# Heat 2 teaspoons oil in Dutch oven or large deep saucepan over medium heat.
# Brown veal, half at a time, using remaining oil as needed. Pour off drippings if necessary.
# Season veal with salt.
# Return veal to pan. Add water, broth, marjoram, and pepper. Bring to a boil.
# Reduce heat to low and simmer covered 45 minutes.
# Add potatoes and corn. Continue simmering covered 15 minutes or until veal and vegetables are tender.
# Meanwhile, cut zucchini in half lengthwise; cut into ¼-inch slices.
# Add zucchini to pan; continue cooking covered 5 minutes or until zucchini is crisp tender.
Category:Healthy Soups
Category:Potato Recipes
Category:Zucchini Recipes
Category:Corn Recipes
Category:Veal Recipes