Hodgepodge Stew Recipe

5 1 2
Hodgepodge Stew Recipe
Hodgepodge Stew Recipe photo by Taste of Home
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Hodgepodge Stew Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.

Ingredients

  • 6 cups water
  • 2 teaspoons salt, divided
  • 1 pound green beans, cut into 1-inch pieces
  • 6 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 or margarine
  • 2 cups whipping cream
  • 2 tablespoons minced fresh chives
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika

Directions

In a large saucepan or Dutch oven, bring water and 1 teaspoon salt to a boil. Add beans, carrots, and potatoes; cook 15 minutes. Add corn and peas; cook an additional 3-5 minutes or until tender. Drain, reserving 2 cups liquid. Set vegetables aside. In the same saucepan, combine reserved liquid, butter, cream, chives, pepper, paprika and remaining salt. Add vegetables and heat through. Yield: 8-10 servings (3 quarts).
Originally published as Hodgepodge Stew in Bountiful Harvest Cookbook 1994, p44

Nutritional Facts

1 cup: 284 calories, 21g fat (13g saturated fat), 70mg cholesterol, 485mg sodium, 22g carbohydrate (7g sugars, 5g fiber), 5g protein.

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  • 6 cups water
  • 2 teaspoons salt, divided
  • 1 pound green beans, cut into 1-inch pieces
  • 6 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 or margarine
  • 2 cups whipping cream
  • 2 tablespoons minced fresh chives
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  1. In a large saucepan or Dutch oven, bring water and 1 teaspoon salt to a boil. Add beans, carrots, and potatoes; cook 15 minutes. Add corn and peas; cook an additional 3-5 minutes or until tender. Drain, reserving 2 cups liquid. Set vegetables aside. In the same saucepan, combine reserved liquid, butter, cream, chives, pepper, paprika and remaining salt. Add vegetables and heat through. Yield: 8-10 servings (3 quarts).
Originally published as Hodgepodge Stew in Bountiful Harvest Cookbook 1994, p44

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MY REVIEW
cz8k04a2 User ID: 7472234 19773
Reviewed Nov. 5, 2013

"A great way to use up a wide variety of leftover veggies."

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