Begin by preparing your fresh vegetables for the Nova Scotia Hodge Podge. Scrub the new potatoes thoroughly and halve them, leaving the skins on for added flavor. Next, slice the new carrots into even rounds, trim the ends of the green and yellow beans, and shell the sugar snap peas, ensuring everything is ready to go for a smooth cooking process.

In a large pot, add the halved new potatoes and cover them with salted water. Bring the water to a simmer over medium-high heat, allowing the potatoes to cook for about 8-9 minutes until they begin to soften but still hold their shape.

Once the potatoes have softened, introduce the sliced carrots to the pot. Continue simmering for another 5-7 minutes until the carrots are nearly tender but still have a bit of crunch.

Next, add the trimmed green and yellow beans to the pot. Cook for an additional 5 minutes, allowing the beans to brighten in color and become tender yet crisp.

Stir in the sugar snap peas during the final 1-2 minutes of cooking. Keep an eye on the pot to prevent overcooking.

After all the vegetables are cooked, carefully drain most of the water from the pot while reserving a small amount for the broth. Lower the heat to low, then stir in the cream, butter, salt, and cracked black pepper.