Veal and Vegetable Soup

Ingredients

 * 1½ lbs veal for stew
 * 2 garlic clove
 * 1 tbsp olive oil
 * ¼ tsp salt
 * 3½ cup water
 * 13¾ oz canned beef broth
 * 1 tbsp fresh marjoram
 * ¼ tsp coarsely ground black pepper
 * ½ lbs red potato
 * 1½ cup frozen or fresh corn kernels
 * 1 small zucchini

Directions

 * 1) Toss veal for stew with minced garlic; set aside.
 * 2) Heat 2 teaspoons oil in Dutch oven or large deep saucepan over medium heat.
 * 3) Brown veal, half at a time, using remaining oil as needed. Pour off drippings if necessary.
 * 4) Season veal with salt.
 * 5) Return veal to pan. Add water, broth, marjoram, and pepper. Bring to a boil.
 * 6) Reduce heat to low and simmer covered 45 minutes.
 * 7) Add potatoes and corn. Continue simmering covered 15 minutes or until veal and vegetables are tender.
 * 8) Meanwhile, cut zucchini in half lengthwise; cut into ¼-inch slices.
 * 9) Add zucchini to pan; continue cooking covered 5 minutes or until zucchini is crisp tender.