Name: Slow-Cooked Vegetables
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
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 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; 1 teaspoon salt; 1/8 teaspoon pepper

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

Slow-Cooked Vegetables

celery ribs,

carrots,

tomatoes,

onions,

green beans (1-inch pieces)

green pepper,

butter, melted

tapioca

sugar

salt

pepper

2g protein.  <B><b>Diabetic Exchanges</b>: </B>1 vegetable

Wonderful vegetable recipe. I use a can of tomatoes, instead of fresh. Creates a lot of juice/sauce, really good served over rice.

My family doesn't care for tomatoes so I left those out of the recipe. I used half of a green bell pepper and half of a sweet red pepper. I also added some broccoli and zucchini. I liked the slightly sweet taste of the vegetables, but my husband and son didn't think it had much taste to it. It made an easy meal to simply serve the veggies over rice, but I won't make it again since my family didn't really care for it.

slow-cooked vegetables

Prep Time: 10 minutes

Cook Time: 7 hours

Total: 7 hours, 10 minutes

Servings: 8

Cost: $3.24 /serving

Author : Taste of Home

Ingredients

Instructions

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