This is a wonderful side dish to make when garden vegetables are plentiful, and if you have fresh corn, use that instead of frozen. —Terry Maly, Olathe, Kansas
Total TimePrep: 15 min. Cook: 5 hours
- 4 cups diced peeled potatoes
- 1-1/2 cups frozen whole kernel corn
- 4 medium tomatoes, seeded and diced
- 1 cup sliced carrots
- 1/2 cup chopped onion
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dill weed
- 1/8 teaspoon pepper
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
Nutrition Facts1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 241mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.
Originally published as Vegetable Medley in Quick Cooking March/April 2001