Taste of Home
Slow-Cooked Vegetables
TOTAL TIME: Prep: 10 min. Cook: 7 hours
YIELD: 8 servings.
I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. —Kathy Westendorf, Westgate, Iowa
Ingredients
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4 celery ribs, cut into 1-inch pieces
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4 small carrots, cut into 1-inch pieces
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2 medium tomatoes, cut into chunks
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2 medium onions, thinly sliced
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2 cups cut fresh green beans (1-inch pieces)
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1 medium green pepper, cut into 1-inch pieces
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1/4 cup butter, melted
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3 tablespoons quick-cooking tapioca
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1 tablespoon sugar
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1 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well.
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2.
Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts
1 cup: 113 calories, 6g fat (4g saturated fat), 15mg cholesterol, 379mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
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