Traditional Maritime Hodge Podge

Traditional Maritime Hodge Podge

RedChef

"Recipe's been passed down from my great Grandmother (Year 1889). Given to my Grandmother (1906) the only daughter of 17 boys. Both of whom said 'this meal feeds the soul.' Recipe for me allows for no substitutions. The whole allure of the recipe is the rich dimensional taste and fresh flavors of the summer harvest! Recipe version is different then others. This might satisfy the need from others, for that great flavor they have been looking for in a Hodge Podge."
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Ingredients

1 h 45 m servings 398 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cook the 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.
  2. Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the chopped onion and whole garlic clove. Cook and stir until the garlic has softened, and the onions begin to turn golden-brown, about 8 minutes. Scrape the mixture into a small bowl; remove the garlic clove, mash, and return to the onions. Place the green beans, wax beans, and carrots into the saucepan. Pour in the 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 15 minutes.
  3. After the beans have simmered 15 minutes, stir in the new potatoes and cook until tender, about 30 minutes more. Stir in the garlic, onions, 1/4 cup butter, and cream; return to a simmer. Dissolve the flour in 1/2 cup of water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.

Reviews

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This recipe is awesome. Very similar to the one I cook except I use fat port (fatback) instead of bacon. Thanks for sharing.

This is great. Would highly recommend it!

Great dish!

I made this and it tastes very good. It is relatively simple but it is not " traditional" nor " Maritime" nor a Hodge Podge. Garlic, onions, bacon are not ingredients of a traditional hodge pod...

I made this without the bacon(because I didnt have any really) Added parsnips and turnip as well. Used milk instead of cream, again didnt have any but had a hankering for hodgepodge. Wonderful &...

Made tonight & loved it with peas! Definitely will make again!

WOW!!!! I made this recipe tonight and it was very very tasty! Added few extra different vegetables for our own tasting and turned out fantastic! :) thank you so much

This recipe is excellent! It will take you right back to your Gramma's kitchen!! Takes awhile to prepare but worth it.

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