Colorful Veggie Medley Recipe

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When my freezer or garden is bulging with vegetables, I bring out the slow cooker to make this dish. My mother found the recipe in an area newspaper. - Kerry Johnson, Decorah, Iowa
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 6-8 servings


  • 1-1/2 pounds ground beef, cooked and drained
  • 1 package (9 ounces) frozen cut green beans, thawed
  • 1 package (10 ounces) frozen peas, thawed
  • 1 package (6 ounces) frozen pea pods, thawed
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups thinly sliced carrots
  • 2 celery ribs, sliced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup chopped green pepper
  • 3 tablespoons butter
  • 3 tablespoons sugar
  • 3 tablespoons quick-cooking tapioca
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 each: 289 calories, 12g fat (6g saturated fat), 53mg cholesterol, 707mg sodium, 27g carbohydrate (12g sugars, 6g fiber), 19g protein.


  1. In a 5-qt. slow cooker, combine all of the ingredients and mix well. Cover and cook on low for 4 hours or until heated through. Yield: 6-8 servings.
If you don't have the time for the Colorful Veggie Medley to simmer in a slow cooker, combine all the ingredients and spoon into a greased 13- x 9- x 2-inch baking pan. Cover and bake at 350° for about 1 hour, uncover for the last few minutes of baking.
Originally published as Colorful Veggie Medley in Taste of Home Ground Beef Cookbook 1999, p69

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