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–+ servings
A bowl of Nova Scotia Hodge Podge on a green and white striped tablecloth
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Nova Scotia Hodge Podge

Nova Scotia Hodge Podge is a silky, vegetable-forward summer stew made with new potatoes, carrots, beans, and peas in a buttery cream broth.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soups & Stews
Cuisine: Canadian
Servings: 8 servings
Calories: 348kcal
Author: Kelly Neil

Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Sharp knife
  • Cutting board
  • Large pot
  • Rubber spatula or wooden spoon

Ingredients

  • 4 cups new potatoes gently washed scrubbed
  • 3 cups new carrots washed
  • 1 ½ cups green beans washed, ends trimmed
  • 1 ½ cups yellow beans washed, ends trimmed
  • 1 cup garden peas fresh shelled or frozen
  • 2 cups 10% cream sometimes called blend
  • ⅔ cup salted butter
  • ¼ teaspoon table salt plus 1 tablespoon for cooking the vegetables
  • ¼ teaspoon black pepper freshly cracked
US cups - Metric grams

Instructions

  • Gently scrub the potatoes and cut them in half. Wash the carrots and slice them in half lengthwise. Trim the beans and cut them in half. Shell the peas.
  • Place the potatoes in a large pot and cover with about 5 litres (5 quarts) of water. Add 1 tablespoon of table salt to the water. Bring to a boil, then reduce the heat to a gentle-yet-lively simmer for 6 to 7 minutes, or until the potatoes start to soften.
    4 cups new potatoes
  • Add the carrots and continue cooking gently for 5 to 7 minutes, or until both the potatoes and carrots are nearly tender.
    3 cups new carrots
  • Add the green and yellow beans and simmer for another 4 to 5 minutes, or until the beans are bright and just tender.
    1 ½ cups green beans, 1 ½ cups yellow beans
  • Stir in the peas and cook for 1 to 2 minutes, until they are bright green and just cooked.
    1 cup garden peas
  • Carefully drain almost all of the cooking water. Add the cream, butter, ¼ teaspoon of salt, and the black pepper. Return the pot to low heat and cook gently, stirring occasionally, until the butter melts and the vegetables are heated through, about 2 to 3 minutes. Taste and adjust the salt and pepper if needed. Serve hot.
    2 cups 10% cream , ⅔ cup salted butter, ¼ teaspoon table salt, ¼ teaspoon black pepper

Notes

    • If using frozen peas, add them straight from the freezer; no need to thaw first. 
    • Keep the water at a gentle simmer instead of a hard boil to avoid breaking up the tender vegetables.
    • Stir gently once the cream and butter are added. New vegetables are delicate and can easily fall apart.
    • Taste the broth at the end and adjust the salt and pepper until it tastes right to you.
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Storage

    • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pot over low heat, stirring occasionally, until warmed through. Avoid boiling once the cream has been added, as it may split.
    • Freezing Hodge Podge is not recommended, as the cream can separate and the vegetables may become mushy.
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Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 29g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 360mg | Potassium: 777mg | Fiber: 6g | Sugar: 7g | Vitamin A: 9498IU | Vitamin C: 39mg | Calcium: 134mg | Iron: 2mg