- 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 fresh green beans, cut into 1 inch pieces
- 1 medium green pepper, cut into 1-inch pieces
- 1/4 cup butter or margarine, melted
- 3 tablespoons quick-cooking tapioca
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/8 teaspoon pepper
- Place the vegetables in a slow cooker. Combine 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.