Hodgepodge Stew
Hodgepodge Stew is a side dish that serves 12. One serving contains 273 calories, 5g of protein, and 21g of fat. For 87 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 13 people were impressed by this recipe. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes roughly 35 minutes. If you have green beans, salt, pepper, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is pretty good. Similar recipes include Curly Kale Hodgepodge (with A Twist), Deborah Madison's Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending ..., and Rich Brazilian Vegan Stew with Cauliflower, Cashews and Coconut Milk Stew.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 30 minutes
Ingredients:
6 tablespoons butter, cubed
6 medium carrots, cut into 1-inch pieces
2 tablespoons minced chives
1 cup fresh or frozen corn
2 cups fresh or frozen peas
1 pound green beans, cut into 1-inch pieces
2 cups heavy whipping cream
1/4 teaspoon paprika
1/2 teaspoon pepper
3 medium potatoes, peeled and quartered
2 teaspoons salt, divided
6 cups water
Equipment:
dutch oven
frying pan
Cooking instruction summary:
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). Originally published as Hodgepodge Stew in Bountiful Harvest Cookbook1994, p44 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. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, bring water and 1 teaspoon salt to a boil.
2. Add the beans, carrots, and potatoes. Reduce heat; cover and cook for 15 minutes.
3. Add corn and peas; cook 3-5 minutes longer or until tender.
4. Drain, reserving 2 cups liquid; set vegetables aside. In the same pan, combine the butter, cream, chives, pepper, paprika, reserved liquid and remaining salt.
5. Add vegetables and heat through.
Nutrition Information:
covered percent of daily need
