Traditional Maritime Hodge Podge

Hodgepodge food can mean many things. For this dish, green beans, wax beans, and new potatoes are boiled with cream in this old family recipe.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 398 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• salt to taste
• 6 slices bacon
• 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 cup low-salt chicken broth
• 12 small whole new potatoes
• 0.25 cup butter
• 1.5 cups baby carrots
• 0.5 cup water
• 0.5 cup heavy cream

Recipe Instructions

Step 1

Cook 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.

Step 2

Meanwhile, melt 2 tablespoons butter in a large pot over medium heat. Stir in chopped onion and whole garlic clove. Cook and stir until garlic has softened and onions begin to turn golden-brown, about 8 minutes. Scrape the mixture into a small bowl; remove garlic clove, mash, and return to onions. Place green beans, wax beans, and carrots into the saucepan. Pour in 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 for 15 minutes.

Step 3

After beans have simmered for 15 minutes, stir in new potatoes and cook until tender, about 30 minutes more. Stir in garlic, onions, 1/4 cup butter, and cream; return to a simmer. Dissolve flour in 1/2 cup water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.