Veal And Vegetable Soup
- 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.