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We hope you got benefit from reading it, now let’s go back to slow cooker vegetable broth with mini bacon dumplings recipe. To make slow cooker vegetable broth with mini bacon dumplings you need 16 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Slow Cooker vegetable broth with mini bacon dumplings:
- Get 40 g butter
- Prepare 1 leek (sliced, white and green parts kept separated)
- Get 150 g swede (diced)
- Provide 150 g parsnip (diced)
- Prepare 150 g carrot (diced)
- Provide 1 celery stick (sliced)
- Use 50 g pearl barley
- You need 1 litre boiling veg stock
- Take 2-3 stems of sage
- You need 1 tsp english mustard
- Take salt and pepper
- Provide Dumpings
- Prepare 75 g self raising flour
- Provide 40 g shredded veg suet
- Prepare 2 rashers streaky bacon finely diced
- Provide 3 tbs water
Steps to make Slow Cooker vegetable broth with mini bacon dumplings:
- 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.
- 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.
- 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.
- 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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