Recipe of Award-winning Slow Cooker vegetable broth with mini bacon dumplings

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare 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 is gonna smell and look delicious.

Slow Cooker vegetable broth with mini bacon dumplings is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s 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.

To get started with this 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 cook that.

The ingredients needed to make Slow Cooker vegetable broth with mini bacon dumplings:

1. Get 40 g butter
2. Make ready 1 leek (sliced, white and green parts kept separated)
3. Take 150 g swede (diced)
4. Make ready 150 g parsnip (diced)
5. Prepare 150 g carrot (diced)
6. Make ready 1 celery stick (sliced)
7. Get 50 g pearl barley
8. Take 1 litre boiling veg stock
9. Prepare 2-3 stems of sage
10. Take 1 tsp english mustard
11. Make ready salt and pepper
12. Prepare Dumpings
13. Get 75 g self raising flour
14. Prepare 40 g shredded veg suet
15. Take 2 rashers streaky bacon finely diced
16. Get 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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