Recipe by Stacky5
This is an old favorite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities. Recipe courtesy Allrecipes, submitted by Vivian Cleveland. Posted for Zaar World Tour II.
Top Review by Lady Clare
Ah- now THIS is the real hodge podge recipe! We use just green beans, peas, and potatoes in our for the veggies- all garden fresh of course, but I have added other things on occasion. So simple and so good! I use whole milk in mine, however, to lower the fat. Since I drink skim, whole milk is like cream to me, so it works, lol.
- 1 cup fresh green beans, trimmed and snapped
- 1 cup fresh wax beans, trimmed and snapped
- 1 cup carrot, diced
- 1 cup turnip, diced
- 2 cups new potatoes, cubed
- 6 tablespoons butter
- 1⁄2 cup heavy cream (optional)
- 1 tablespoon all-purpose flour
- 1⁄2 cup water
Directions See How It's Made
- Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
- Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.