Slow-Cooked Vegetables

I like to simmer an assortment of garden-fresh vegetables for this satisfying side dish. My sister-in-law shared the recipe with me. It’s a favorite at potlucks.

—KATHY WESTENDORF WESTGATE, IA

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PREP: 10 MIN. • COOK: 7 HOURS • MAKES: 8 SERVINGS

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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

2 teaspoons salt, optional

¹/₈ teaspoon pepper

1. 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.