Green Beans and New Potatoes
The beans and potatoes are so tender in this side dish, and the broth so flavorful!
—ANN BAKER TEXARKANA, TX
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 10 SERVINGS
1 pound fresh green beans, trimmed
1 pound small red potatoes, quartered
1/2 pound medium fresh mushrooms, halved
1/2 cup thinly sliced sweet onion
2 cans (14 1/2 ounces each) beef broth
2 tablespoons beefy onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
In a 5-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with a slotted spoon.