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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, slow cooker vegetable broth with mini bacon dumplings. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Slow Cooker vegetable broth with mini bacon dumplings is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Slow Cooker vegetable broth with mini bacon dumplings is something that I’ve loved my whole life.

To get started with this recipe, we must first 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 cook it.

The ingredients needed to make Slow Cooker vegetable broth with mini bacon dumplings:
  1. Take 40 g butter
  2. Get 1 leek (sliced, white and green parts kept separated)
  3. Make ready 150 g swede (diced)
  4. Get 150 g parsnip (diced)
  5. Make ready 150 g carrot (diced)
  6. Make ready 1 celery stick (sliced)
  7. Make ready 50 g pearl barley
  8. Get 1 litre boiling veg stock
  9. Make ready 2-3 stems of sage
  10. Prepare 1 tsp english mustard
  11. Get salt and pepper
  12. Get Dumpings
  13. Prepare 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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