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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, slow cooker vegetable broth with mini bacon dumplings. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Slow Cooker vegetable broth with mini bacon dumplings is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Slow Cooker vegetable broth with mini bacon dumplings is something that I have loved my whole life. They’re fine and they look wonderful.

Add pearl barley to the slow cooker, add fried veg, boiling stock and sage. Stir in mustard and a little salt and pepper. Making slow cooker vegetable broth couldn't be easier.

To begin with this recipe, we must 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 cook that.

The ingredients needed to make Slow Cooker vegetable broth with mini bacon dumplings:
  1. Prepare 40 g butter
  2. Make ready 1 leek (sliced, white and green parts kept separated)
  3. Prepare 150 g swede (diced)
  4. Take 150 g parsnip (diced)
  5. Get 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. Take 1 tsp english mustard
  11. Get salt and pepper
  12. Get Dumpings
  13. Get 75 g self raising flour
  14. Get 40 g shredded veg suet
  15. Prepare 2 rashers streaky bacon finely diced
  16. Take 3 tbs water

Strain into large bowl, pressing vegetables to extract liquid. In a large bowl sift together flour, salt and baking powder. Gently stir in parsley and pepper. Stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended.

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.

Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Dumplings are steamed, so it's important to get that temperature up high and get the mix bubbling again. Stir in bay leaves, thyme and remaining chicken broth.

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