Image of Vegetable Scrap Stock

Vegetable Scrap Stock

Servings: 10 cups

Author: Chef Abbie Gellman RD

Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Course:

Soup

Keywords:

Vegetables Stock

🧂 Ingredients

1 onion

peeled and quartered
3-4 garlic cloves
3 carrots

cut into chunks
3 stalks celery

cut into pieces
Other vegetable scraps

i.e. carrot tops, mushroom stems, beet greens, turnip greens
2 bay leaves
A few peppercorns
2 sprigs thyme or other herbs of your choosing
10 to 12 cups water

depending upon the size of your cooker.

Instructions

1 Put all the ingredients in the pressure cooker. Lock the lid in place. Bring to
high pressure and set timer for 5 minutes. When 5 minutes is up, let the
pressure come down naturally.
2 Remove the lid and allow the stock to cool slightly.
3 Pour the stock through a strainer into containers. Cool and refrigerate for up
to 5 days or keep in the freezer for up to 3 months.