This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Slow-Cooked Vegetables

By: Kathy Westendorf

"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."

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
7 Hrs

Ready In:
7 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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 fresh green beans, cut into 1 inch pieces
1 medium green pepper, cut into 1-inch pieces
1/4 cup butter or margarine, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt
1/8 teaspoon pepper

Directions

Place the vegetables in a slow cooker. Combine 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.

Footnotes

Nutritional Analysis: 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.