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

Hi everyone, hope you’re having an amazing day. Today, I’m gonna show you how to make a special dish, slow cooker vegetable broth with mini bacon dumplings. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Slow Cooker vegetable broth with mini bacon dumplings is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Slow Cooker vegetable broth with mini bacon dumplings is something that I have loved my entire life.

To begin with this recipe, we must first 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 it.

The ingredients needed to make Slow Cooker vegetable broth with mini bacon dumplings:
  1. 40 g butter
  2. 1 leek (sliced, white and green parts kept separated)
  3. 150 g swede (diced)
  4. 150 g parsnip (diced)
  5. 150 g carrot (diced)
  6. 1 celery stick (sliced)
  7. 50 g pearl barley
  8. 1 litre boiling veg stock
  9. 2-3 stems of sage
  10. 1 tsp english mustard
  11. salt and pepper
  12. Dumpings
  13. 75 g self raising flour
  14. 40 g shredded veg suet
  15. 2 rashers streaky bacon finely diced
  16. 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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