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Slow-Cooked Vegetables Recipe

Slow-Cooked Vegetables Recipe

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.
TOTAL TIME: Prep: 10 min. Cook: 7 hours YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.