Meat And Vegetable Soup - cooking recipe

Ingredients

1 1/2 lb. veal shank (3 thick slices)
2 Tbsp. butter or margarine
1 medium onion, chopped
1 tsp. salt
1/4 tsp. white pepper
2 leeks, thinly sliced
3 medium potatoes, cut in 3/4-inch cubes
2 carrots, sliced 1/4-inch thick
1 stalk celery, sliced
2 qt. water
2 c. cauliflower
1/2 c. peas (fresh or frozen)
1/4 c. chopped parsley
1/2 tsp. dried tarragon leaves
1/4 tsp. dried marjoram leaves
1 c. cut green beans

Preparation

Brown veal lightly in heated butter in a 6-quart kettle.
Add onion and cook until limp.
Add salt, pepper, leek, potatoes, carrot, celery, tarragon, marjoram and water.
Bring to a boil and cover.
Reduce heat and simmer until veal is tender, 2 to 2 1/2 hours.