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Slow-Cooked Vegetables

 Slow-Cooked Vegetables
In Westgate, Iowa, Kathy Westendorf simmers and assortment of garden-fresh vegetables into a satisfying side dish. "My sister-in-law shared this recipe with me. It's a favorite at holiday gatherings and potlucks," she assures.
8 ServingsPrep: 10 min. Cook: 7 hours


  • 4 celery ribs, cut into 1-inch pieces
  • 4 small carrots, cut into 1-inch pieces
  • 2 medium tomatoes, cut into chunks
  • 2 medium onions, thinly sliced
  • 2 cups cut fresh green beans (1-inch pieces)
  • 1 medium green pepper, cut into 1-inch pieces
  • 1/4 cup butter, melted
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon sugar
  • 2 teaspoons salt, optional
  • 1/8 teaspoon pepper


  • Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine
  • the butter, tapioca, sugar, salt if desired and pepper; pour over
  • vegetables and stir well.
  • Cover and cook on low for 7-8 hours or until vegetables are tender.
  • Serve with a slotted spoon. Yield: 8 servings.
Nutritional Facts: One 1-cup serving (prepared with margarine and without salt) equals 118 calories, 99 mg sodium, 0 cholesterol, 16 gm carbohydrate, 2 gm protein, 6 gm fat. Diabetic Exchanges: 2 vegetable, 1 fat.