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. One of my favorites. This time, I am going to make it a little 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 enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Slow Cooker vegetable broth with mini bacon dumplings is something that I have loved my whole life.

To begin with this particular 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 can achieve it.

The ingredients needed to make Slow Cooker vegetable broth with mini bacon dumplings:
  1. Make ready 40 g butter
  2. Prepare 1 leek (sliced, white and green parts kept separated)
  3. Take 150 g swede (diced)
  4. Prepare 150 g parsnip (diced)
  5. Take 150 g carrot (diced)
  6. Prepare 1 celery stick (sliced)
  7. Take 50 g pearl barley
  8. Take 1 litre boiling veg stock
  9. Prepare 2-3 stems of sage
  10. Prepare 1 tsp english mustard
  11. Prepare salt and pepper
  12. Take Dumpings
  13. Prepare 75 g self raising flour
  14. Make ready 40 g shredded veg suet
  15. Make ready 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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