Authentic Maritime Hodge Podge Recipe

Ingredients

• 6 slices bacon
• 2 tablespoons butter
• 1 small onion, roughly chopped
• 1 small garlic clove
• 1 cup fresh green beans, trimmed and snapped
• 1 cup fresh wax beans, trimmed and snapped
• 1.5 cups baby carrots
• 1 cup low-salt chicken broth
• 0.25 cup water
• salt to taste
• 12 small whole new potatoes
• 0.5 cup heavy cream
• 1 tablespoon all-purpose flour
• 0.5 cup water

Instructions

1. Cook bacon in a large, deep skillet over medium-high heat until crisp and evenly browned, approximately 10 minutes. Drain on a paper towel-lined plate, then crumble and reserve.
2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion and garlic; cook, stirring occasionally, until the garlic is fragrant and the onion is golden brown, about 8 minutes. Transfer the mixture to a small bowl. Remove the garlic clove, mash it, and return it to the bowl.
3. Add the beans and carrots to the same pot. Pour in the chicken broth and enough water to cover the vegetables; season with salt. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes.
4. Stir in the potatoes and cook until they are tender, about 30 minutes. Add the garlic-onion mixture, cream, and remaining 4 tablespoons of butter; return to a simmer.
5. In a small bowl, dissolve the flour in 1/2 cup of water and stir into the soup. Cook, stirring frequently, until the soup has thickened, approximately 10 to 15 minutes. Serve hot, garnished with crumbled bacon.

Nutrition

• Calories: 398 kcal
• Fat Content: 23 g
• Fiber Content: 7 g
• Sugar Content: 4 g
• Sodium Content: 360 mg
• Protein Content: 9 g
• Cholesterol Content: 68 mg
• Carbohydrate Content: 41 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g