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Green Beans and New Potatoes

This tasty side dish frees up your stove or oven. The vegetables come out tender, and the onion soup mix and onion add lots of flavor to the broth.—Ann Yarber, Goldsby, Oklahoma
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    10 servings

Ingredients

  • 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 zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder

Directions

  • 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.
Nutrition Facts
3/4 cup: 58 calories, 0 fat (0 saturated fat), 0 cholesterol, 192mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

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