Hodgepodge Stew

Total Time

Prep: 5 min. Cook: 30 min.


8-10 servings (3 quarts)

Updated: Oct. 14, 2022
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.


  • 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


  1. 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.
  2. 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.

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