Veal and Vegetable Soup - Veal – Discover Delicious

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