Crockpot Veggies

Name: Crockpot Veggies
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

Total Time Prep: 10 min. Cook: 7 hours

Yield 8 servings

Test Kitchen Approved

The wonderful thing about a slow cooker is that a dish started in the morning becomes a wonderfully tasty meal later in the day. Our crockpot veggies recipe comes together quite quickly; just chop some veggies, whip up some seasoning and cook. In a span of hours as they cook, the vegetables create a healthy and tasty broth, too.

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

Directions

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.
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.

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

Recipe Creator