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Hodgepodge Stew

 Hodgepodge Stew
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.
12 ServingsPrep: 5 min. Cook: 30 min.

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,

2 of 2

Hodgepodge Stew (continued)

Nutritional Facts: 21 g fat (13 g saturated fat), 70 mg cholesterol, 485 mg sodium, 22 g carbohydrate, 5 g fiber, 5 g protein.