Name: Veal and Vegetable Soup
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 6
Ingredients: 2 pounds veal for stew, cut into 1-inch pieces; 3 teaspoons olive oil; 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 (approx. 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

This Veal and Vegetable Soup packed with hearty potatoes, delicate zucchini, and juicy chunks of veal isn’t just nutritious...it’s delicious and pretty much the ultimate comfort food. So, get ready to enjoy this savory soup.

One great thing about this dish is you can change out the veggies for different ones or add more every time you make it. Even better, you can use what’s seasonal or easy to find! Soup usually last 3-5 days in the fridge or you could freeze the soup for up to three months to pull out at a later date.

Some freezer tips: let the soup completely cool before freezing and some veggies are hard to freeze because while reheating, they continue to cook resulting in soft or mushy vegetables. Keep this in mind when cooking, freezing and reheating! For more comforting ideas, check out all our stew meat recipes!

Ingredients

2 pounds veal for stew, cut into 1-inch pieces
3 teaspoons olive oil
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 (approx. 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

Instructions

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.
Add water, broth, marjoram and pepper to pan; bring to a boil. Reduce heat to low; cover tightly and simmer 45 minutes.
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.