This 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 most savory of soups.
Nutritional Information Per Serving
264
Calories
31g
Protein
9g
Fat
2g
Saturated Fat
583mg
Sodium
14g
Carbohydrates
104mg
Cholesterol
4g
Monounsaturated Fat
2g
Fiber
0.4mg
Vitamin B6
1.5mcg
Vitamin B12
1.8mg
Iron
8.7mg
Niacin
12.1mcg
Selenium
4.9mg
Zinc
Prep Time:
15 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 1/2 hours
Serves:
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
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.
