• 8servings
  • 430minutes
  • 118calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 celery ribs, cut into 1-inch pieces

  2. 4 small carrots, cut into 1-inch pieces

  3. 2 medium tomatoes, cut into chunks

  4. 2 medium onions, thinly sliced

  5. 2 cups cut fresh green beans (1-inch pieces)

  6. 1 medium green pepper, cut into 1-inch pieces

  7. 1/4 cup butter, melted

  8. 3 tablespoons quick-cooking tapioca

  9. 1 tablespoon sugar

  10. 2 teaspoons salt, optional

  11. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Slow-Cooked Vegetables Recipe photo by Taste of Home 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.


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