Hodgepodge Stew Recipe

Hodgepodge Stew Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This is a dish that I enjoyed as a child and still remember with pleasure. Mom's homemade bread made the perfect complement to this meal.

[X]

Rate Hodgepodge Stew Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hodgepodge Stew Recipe

Prep: 5 min. Cook: 30 min.

Yield: 12 Servings

5 30 35

Ingredients

6 cups water
2 teaspoons salt, divided
1 pound green beans, cut into 1-inch pieces
6 medium carrots, cut into 1-inch pieces
3 medium potatoes, peeled and quartered
1 cup fresh or frozen corn
2 cups fresh or frozen peas
6 tablespoons butter, cubed
2 cups heavy whipping cream
2 tablespoons minced chives
1/2 teaspoon pepper
1/4 teaspoon paprika

Directions

In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add the beans, carrots, and potatoes. Reduce heat; cover and cook for 15 minutes. Add corn and peas; cook 3-5 minutes longer or until tender.
Drain, reserving 2 cups liquid; set vegetables aside. In the same pan, combine the butter, cream, chives, pepper, paprika, reserved liquid and remaining salt. Add vegetables and heat through. Yield: 8-10 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 284 calories, 21 g fat (13 g saturated fat), 70 mg cholesterol, 485 mg sodium, 22 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Hodgepodge Stew in Bountiful Harvest Cookbook , p44