The hodge-podge recipe was handed down to my grandmother, the only girl of 17 brothers, in 1906 by my great-grandmother in 1889. The same two women agreed that “this meal feeds the soul.” The recipe doesn’t enable any modifications for me. The dish’s rich, multi-dimensional richness and the vibrant flavors of the summer crop are its entire charm! Others who prefer a variety of foods with outstanding flavor might find this version to their liking.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
Ingredients
- 6 slices bacon
- 6 tablespoons butter, divided
- 1 small onion, roughly chopped
- 1 small garlic clove, peeled but left whole
- 1 cup trimmed and snapped fresh green beans
- 1 cup trimmed and snapped fresh wax beans
- 1 ½ cups baby carrots
- 1 cup low-sodium chicken broth
- 1/4 cup water, or as needed (Optional)
- salt to taste
- 12 small whole new potatoes
- ½ cup heavy cream
- 1 tablespoon all-purpose flour
- ½ cup water
Instructions
- Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate, then crumble and set aside.
- Meanwhile, melt 2 tablespoons butter in a large pot over medium heat. Stir in onion and garlic; cook and stir until garlic has softened and onion begins to turn golden brown, about 8 minutes. Scrape mixture into a small bowl. Remove garlic clove, mash, and return to the bowl.
- Place beans and carrots into the same pot. Pour in chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes.
- Stir in potatoes and cook until tender, about 30 minutes. Stir in garlic-onion mixture, cream, and remaining 4 tablespoons butter; return to a simmer.
- Dissolve flour in 1/2 cup water and stir into the soup. Cook and stir until soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 7 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 360 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
So delicious! Not only my first time making. My first time ever having hodge podge. Vegetables from our garden. The onions and garlic makes it that much more flavourful . Confess that I probably tripled the butter Yum yum!
Was wonderful. Made 5-6 servings. Loved it, it’s now a big hit in the house. Definitely a Maritime classic
Taste really good; will make again with more variety of veggies. Additionally, I will save some of the cooked potatoes, blend with water, and mix back into pan to give the recipes a more potato-y texture.
This was a wonderful addition to our meal. Thank you for posting. Looking forward to other recipes.
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 podge. But a good meal which I’m sure your grandmother prepared very often in late July and August.
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 & hearty. Defo more delish day 2 & 3.
Made tonight & loved it with peas! Definitely will make again!
This is great. Would highly recommend it!
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.
This recipe is awesome. Very similar to the one I cook except I use fat port (fatback) instead of bacon. Thanks for sharing.