Slow Cooker vegetable broth with mini bacon dumplings
Slow Cooker vegetable broth with mini bacon dumplings

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, slow cooker vegetable broth with mini bacon dumplings. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Slow Cooker vegetable broth with mini bacon dumplings is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Slow Cooker vegetable broth with mini bacon dumplings is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook slow cooker vegetable broth with mini bacon dumplings using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Slow Cooker vegetable broth with mini bacon dumplings:
  1. Prepare 40 g butter
  2. Prepare 1 leek (sliced, white and green parts kept separated)
  3. Make ready 150 g swede (diced)
  4. Take 150 g parsnip (diced)
  5. Take 150 g carrot (diced)
  6. Get 1 celery stick (sliced)
  7. Take 50 g pearl barley
  8. Make ready 1 litre boiling veg stock
  9. Take 2-3 stems of sage
  10. Take 1 tsp english mustard
  11. Make ready salt and pepper
  12. Prepare Dumpings
  13. Take 75 g self raising flour
  14. Take 40 g shredded veg suet
  15. Prepare 2 rashers streaky bacon finely diced
  16. Prepare 3 tbs water
Steps to make Slow Cooker vegetable broth with mini bacon dumplings:
  1. Heat butter in frying pan, add white sliced leek and fry for 2-3 mins. Stir in the veg and celery and fry for 5 mins.
  2. Add pearl barley to the slow cooker, add fried veg, boiling stock and sage. Stir in mustard and a little salt and pepper. Cover with the lid and cook on low for 8-10 hours.
  3. Make the dumpings- put flour, suet and bacon in a bowl with a little salt and pepper. Mix together then gradually mix in enough water to make soft not sticky dough. Knead lightly on a lightly floured surface and then cut into 12 pieces. Roll into balls.
  4. Stir in remaining green pieces of leek into the soup, add the dumpings spaced slightly apart and replace the lid and cook on low for an hour. Serve.

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