Pat's Foods Recipes
https://www.patsfoodsiga.com/Recipes/Detail/7144/Veal_and_Vegetable_Soup
Veal and Vegetable Soup
Yield: Makes 6 servings
Preparation Time: and Cooking Time: 1 1/2 hours
Ingredients
| 2 | pounds | veal for stew, cut into 1- inch pieces | |
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| 3 | teaspoons | olive oil, divided | |
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| 2 | cloves | garlic, crushed | |
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| 1/2 | teaspoon | salt | |
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| 3 1/2 | cups | water | |
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| 1 | can | (14 to 14 1/2 ounces) ready to serve beef broth | |
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| 1 | Tablespoon | chopped fresh marjoram OR 1 1/2 teaspoons dried marjoram leaves, crushed | |
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| 1/4 | teaspoon | coarse grind black pepper | |
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| 1/2 | pound | red potatoes, cut into 1/2- inch cubes (about 1 3/4 cups) | |
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| 1 1/2 | cups | fresh corn kernels OR frozen whole kernel corn | |
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| 1 | small zucchini, cut lengthwise in half, then cut crosswise into 1/4- inch slices | ||
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Nutrition Facts
Yield: Makes 6 servings
Approximate Nutrient Content per serving:
| Calories: | 264 | |
| Calories From Fat: | 81 | |
| Total Fat: | 9g | |
| Saturated Fat: | 2g | |
| Cholesterol: | 104mg | |
| Sodium: | 583mg | |
| Total Carbohydrates: | 14g | |
| Dietary Fiber: | 2g | |
| Protein: | 31g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
1. 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.
2. Add water, broth, marjoram and pepper to pan; bring to a boil. Reduce heat to low; cover tightly and simmer 45 minutes.
3. 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.
Recipes and Images provided by The Beef Checkoff
Please note that some ingredients and brands may not be available in every store.
Pat's Foods Recipes
https://www.patsfoodsiga.com/Recipes/Detail/7144/Veal_and_Vegetable_Soup
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