Slow Cooked Vegetables Recipe

Ingredients

4 celery ribs, cut into 1-inch pieces4 small carrots, cut into 1-inch pieces2 medium tomatoes, cut into chunks2 medium onions, thinly sliced2 cups cut fresh green beans (1-inch pieces)1 medium green pepper, cut into 1-inch pieces1/4 cup butter, melted3 tablespoons quick-cooking tapioca1 tablespoon sugar1 teaspoon salt1/8 teaspoon pepper

Preparation

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.