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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, slow cooker vegetable broth with mini bacon dumplings. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Slow Cooker vegetable broth with mini bacon dumplings is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Slow Cooker vegetable broth with mini bacon dumplings is something which I’ve loved my entire life.

To begin with this recipe, we have to 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 cook that.

The ingredients needed to make Slow Cooker vegetable broth with mini bacon dumplings:
  1. Take 40 g butter
  2. Make ready 1 leek (sliced, white and green parts kept separated)
  3. Get 150 g swede (diced)
  4. Get 150 g parsnip (diced)
  5. Make ready 150 g carrot (diced)
  6. Get 1 celery stick (sliced)
  7. Make ready 50 g pearl barley
  8. Prepare 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. Get 75 g self raising flour
  14. Make ready 40 g shredded veg suet
  15. Get 2 rashers streaky bacon finely diced
  16. Get 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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