Vegetable Hodgepodge Recipes

TRADITIONAL MARITIME HODGE PODGE

Recipe's been passed down from my great Grandmother (Year 1889). Given to my Grandmother (1906) the only daughter of 17 boys. Both of whom said 'this meal feeds the soul.' Recipe for me allows for no substitutions. The whole allure of the recipe is the rich dimensional taste and fresh flavors of the summer harvest! Recipe version is different then others. This might satisfy the need from others, for that great flavor they have been looking for in a Hodge Podge.

Provided by RedChef

Categories Side Dish Potato Side Dish Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

Traditional Maritime Hodge Podge image

Steps:

Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble and set aside.
Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the chopped onion and whole garlic clove. Cook and stir until the garlic has softened, and the onions begin to turn golden-brown, about 8 minutes. Scrape the mixture into a small bowl; remove the garlic clove, mash, and return to the onions. Place the green beans, wax beans, and carrots into the saucepan. Pour in the chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat; reduce heat to medium-low and simmer 15 minutes.
After the beans have simmered 15 minutes, stir in the new potatoes and cook until tender, about 30 minutes more. Stir in the garlic, onions, 1/4 cup butter, and cream; return to a simmer. Dissolve the flour in 1/2 cup of water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.

Nutrition Facts : Calories 398 calories, Carbohydrate 40.6 g, Cholesterol 68.4 mg, Fat 23 g, Fiber 6.5 g, Protein 9.4 g, SaturatedFat 13.3 g, Sodium 360.4 mg, Sugar 4 g

Ingredients

6 slices bacon
2 tablespoons butter
1 small onion, roughly chopped
1 small garlic clove
1 cup fresh green beans, trimmed and snapped
1 cup fresh wax beans, trimmed and snapped
1 ½ cups baby carrots
1 cup low-salt chicken broth
salt to taste
12 small whole new potatoes
¼ cup butter
½ cup heavy cream
1 tablespoon all-purpose flour
½ cup water

NOVA SCOTIAN HODGE PODGE

This is an old favourite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities.

Provided by VIVIANCLEVELAND

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 9

Nova Scotian Hodge Podge image

Steps:

Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 16.7 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 11.9 g, Sodium 124.5 mg, Sugar 2.6 g

Ingredients

1 cup fresh green beans, trimmed and snapped
1 cup fresh wax beans, trimmed and snapped
1 cup diced carrot
1 cup diced turnip
2 cups cubed new potatoes
6 tablespoons butter
½ cup heavy cream
1 tablespoon all-purpose flour
½ cup water

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.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8-10 servings (3 quarts).

Number Of Ingredients 12

Hodgepodge Stew image

Steps:

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.

Nutrition Facts :

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