Slow-Cooked Vegetables

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, optional

* 1/8 teaspoon pepper

Directions

* 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.

* Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon. Yield: 8 servings.