Ingredients
1. 1 pound fresh green beans, trimmed
2. 1 pound small red potatoes, quartered
3. 1/2 pound medium fresh mushrooms, halved
4. 1/2 cup thinly sliced sweet onion
5. 2 cans (14-1/2 ounces each) beef broth
6. 2 tablespoons beefy onion soup mix
7. 2 teaspoons Worcestershire sauce
8. 1 teaspoon grated lemon peel
9. 1/2 teaspoon salt
10. 1/2 teaspoon pepper
11. 1/4 teaspoon garlic powder

Directions

1. 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 6-7 hours or until vegetables are tender. Serve with a slotted spoon. Yield: 10 servings.