Hearty Veal soup
Hearty Veal soup
Author: Casa Cullen
Recipe type: Appetiser
Serves: 4
Ingredients
- 1 lb. veal cut into 1-1½ inch chunks
- 1 cup of celery, chopped into chunks
- 1 cup carrots, chopped into chunks
- 1 whole onion, chopped into chunks
- 2 tablespoons olive oil
- 2 cups chopped potatoes
- 1 can diced tomatoes
- 4 whole garlic bulbs
- 1 teaspoon marjoram
- 1 teaspoon savory
- 32 oz. of any broth
Instructions
- Heat olive oil in large pot on medium-high heat.
- Brown your meat chunks until all sides are cooked/browned.
- Remove chunks from pot and place aside then add chopped onion to pot.
- Saute until onions are just tender and all meat browning scraps are scraped from the pot and added into sauted onion mixture.
- You want that yummy browned goodness mixed in.
- Add in broth, diced tomatoes garlic bulbs and re-add meat chunks to your onion mixture.
- Turn your soup down and simmer for 45 minutes. DO NOT BOIL!
- Add vegetables and simmer for 45 minutes more, until all veggies are tender but not falling apart.
- If you’re in a hurry (like we were) you can remove meat chunks and boil soup to tenderize added veggies.
- This saves about 30 minutes of cooking time.
- Add meat chunks back in at that end and put soup on low for 5 minutes before serving to re-heat meat chunks.
- Serve soup warm with any toppings you favor…we chose sour cream.
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