I give a 4 star but with some modifications. In my area of Nova Scotia, the key ingredients are new potatoes, fresh green and yellow beans, and new/baby carrots. It is called hodge podge because you can put an assortment of veggies in it. I always add brocolli and cauliflour, sometimes zucchini, or any other fresh veggie that strikes your fancy. For added flavour I cook the veggies in chicken or turkey stock, with added water if necessary. Barely cover the veggies with the stock/water, and start with the veggies that take the longest to cook first and adding the quick cookers like the beans last which essentially steam on top of the broth. The vegetables should be tender crisp and I would think the times in the receipe would overcook the veggies. Real cream and butter makes the meal decadent but skimmed evaporated milk can be used too if trying to cut back on fat & calories (and costs). There is no need to thicken with flour. The consistency is like a thin chowder as opposed to a thickened sauce or soup. Some people like to add corned beef or cooked ham from a boiled dinner to it to make it an even heartier meal. Whatever version you try, enjoy!!

A friend of mine who moved to BC from Nova Scotia taught me how to make hodgepodge but with the very earliest spring veggies but NOT turnips. Too strong. No flour or water..only cream and butter. She says I make it as well as a Nova Scotian does......it is awesome.

YUM!!! My entire family loves this stuff. I'm from Nova Scotia and this is the big dish of the harvest ~ we use new potatoes, green beans, and yellow beans. Sometimes carrot, but, as a rule, usually the potaotes and beans. Thanks for posting this Vivian!

I am from Nova Scotia and I look forward to this summer meal all winter. My family doesn't use turnip or flour (I guess thats just our taste) and the heavy cream definatly isn't optional for us. Only use fresh veggies, thats the best part:) Thanks for sharing the Nova Scotian heritage recipe, hehe.

Wonderful recipe! My parents are from N.S. and I have had Hodge Podge before, but not like this!! The cream and the flour made a huge difference!! I skipped the turnip and added onions for extra flavour. Thanks for this one!

I have lived in Nova Scotia my whole life and always look forward to this recipe at the end of each Summer. It tastes so good. I highly recommend using the cream but we omit the flour, we always use beans, potatoes, and carrots, other vegetables sometimes for a change but potatoes and beans are a necessity. If you are from Nova Scotia or aren't this is a recipe to really try.

I didnt add cream to this recipe because i dont like cream. Also, i don't know what waxed beans are - i dont think we have them in england, so i didnt add them either. I thought this was ok, but it was a bit bland. I think it could have done with some garlic added in at the beginning. It was definitely warm and filling, but at the same time, lacking a bit of flavour.

I came across this recipe as I had some turnips to use....and my family really liked it! I omited the wax beans and added onion- also omited the butter and used light cream. I added parsely, pepper & seasoning salt, and thickened with sifted corn starch instead of flour. I also used vegetable broth instead of water. I pureed the soup a bit so my kids would eat more of the veggies. In all, a big hit!

I love hodge podge being from nova scotia this is a summer treat along with blueberry grunt ... cream as stated prior is must not an option thanks !!!!!

I am from New Brunswick, now in Ontario.One dish I always make is Hodge Podge, no matter what the season. I just luv this stuff.