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Veal and Vegetable Soup

1 1/2 pounds veal, cubed
2 garlic cloves, crushed
1 tablespoon vegetable oil
1/4 teaspoon salt
3 1/2 cups water
2 cups beef broth
1 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/2 pound red potato, diced
1 1/2 cups frozen whole kernel corn

1. In a bowl toss together cubed veal and crushed garlic cloves; set aside.
2. Heat oil in a kettle over medium heat. Brown the veal; drain. Season with salt. Add water, beef broth, marjoram, and pepper. Bring to a boil. Reduce the heat to low and simmer covered for 45 minutes. Add diced red potatoes and corn. Continue simmering, covered, for 15 minutes, or until the veal and vegetables are tender.
3. Meanwhile, cut zucchini in half lengthwise then into 1/4-inch slices. Add to the soup and continue cooking, covered, for 5 minutes, or until the zucchini is crisp-tender.

Makes 6 servings.

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