Hodgepodge Stew



3 quarts



6 cups water
2 tsp. salt, divided
1 lb. green beans, cut into 1-inch pieces
6 carrots, cut into 1-inch pieces
3 md. potatoes, peeled and quartered
1 cup fresh or
frozen corn
2 cups fresh or
frozen peas
6 tbsp. butter or
2 cups whipping cream
2 tbsp. minced fresh chives
1/2 tsp. pepper
1/4 tsp. paprika


In a large saucepan or Dutch oven, bring water and 1 tsp. salt to a boil. Add beans, carrots and potatoes. Cook for 15 minutes. Add corn and peas. Cook an additional 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.

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