Prep: 15 Minuts or less Cook: 7 to 8 hours (on low) Numbers of Serves: 8 Serves

slow-cooked-vegetables-american-homemade-recipe

This slow-cooked vegetable recipe is packed with vitamins, minerals, and dietary fiber that are great for your overall health. Because it uses a colorful variety of fresh vegetables like carrots, tomatoes, green peppers, and green beans, it provides a strong dose of antioxidants, which help protect your cells and support a healthy immune system. Slow cooking at a low temperature is also an excellent cooking method because it helps retain the natural nutrients and flavors of the vegetables. While the recipe does include a small amount of butter and sugar, the large serving size means you mostly get a low-calorie, nutrient-rich dish that promotes good digestion and helps keep your body healthy.


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
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
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    Instructions

    1. Place the vegetables in a 3-qt. slow cooker.
    2. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well.
    3. Cover and cook on low for 7-8 hours or until vegetables are tender.
    4. Serve with a slotted spoon.