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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special 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 unique. This will be really delicious.

Slow Cooker vegetable broth with mini bacon dumplings is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Slow Cooker vegetable broth with mini bacon dumplings is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have slow cooker vegetable broth with mini bacon dumplings using 16 ingredients and 4 steps. Here is how you can achieve it.

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. Make ready 150 g parsnip (diced)
  5. Take 150 g carrot (diced)
  6. Make ready 1 celery stick (sliced)
  7. Prepare 50 g pearl barley
  8. Get 1 litre boiling veg stock
  9. Take 2-3 stems of sage
  10. Make ready 1 tsp english mustard
  11. Get salt and pepper
  12. Prepare Dumpings
  13. Get 75 g self raising flour
  14. Get 40 g shredded veg suet
  15. Make ready 2 rashers streaky bacon finely diced
  16. Take 3 tbs water
Instructions 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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