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:

Quickview
241k Calories
3g Protein
20g Total Fat
12g Carbs
7% Health Score
Limit These
Calories
241k
12%

Fat
20g
32%

  Saturated Fat
12g
80%

Carbohydrates
12g
4%

  Sugar
4g
5%

Cholesterol
69mg
23%

Sodium
484mg
21%

Get Enough Of These
Protein
3g
7%

Vitamin A
6364IU
127%

Vitamin C
17mg
21%

Vitamin K
18µg
18%

Fiber
3g
14%

Manganese
0.26mg
13%

Folate
41µg
10%

Vitamin B1
0.14mg
10%

Phosphorus
88mg
9%

Potassium
304mg
9%

Vitamin B2
0.14mg
8%

Vitamin B6
0.16mg
8%

Magnesium
30mg
8%

Vitamin B3
1mg
7%

Vitamin E
0.99mg
7%

Calcium
62mg
6%

Copper
0.11mg
6%

Iron
0.94mg
5%

Zinc
0.64mg
4%

Vitamin B5
0.39mg
4%

Vitamin D
0.38µg
3%

Selenium
1µg
1%

Vitamin B12
0.08µg
1%

covered percent of daily need
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