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

Hey everyone, I hope you’re having an incredible 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. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must first prepare a few components. You can have 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. Get 40 g butter
  2. Get 1 leek (sliced, white and green parts kept separated)
  3. Take 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. Get 50 g pearl barley
  8. Make ready 1 litre boiling veg stock
  9. Prepare 2-3 stems of sage
  10. Prepare 1 tsp english mustard
  11. Get salt and pepper
  12. Make ready Dumpings
  13. Get 75 g self raising flour
  14. Prepare 40 g shredded veg suet
  15. Prepare 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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