Ingredients
1 pound fresh green beans, trimmed1 pound small red potatoes, quartered1/2 pound medium fresh mushrooms, halved1/2 cup thinly sliced sweet onion2 cans (14-1/2 ounces each) beef broth2 tablespoons beefy onion soup mix2 teaspoons Worcestershire sauce1 teaspoon grated lemon zest1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon garlic powder
Preparation
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.
