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Vegetable Scrap Stock

5 from 1 vote
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Course: Soup
Keyword: stock, vegetables
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10 cups
Author: Chef Abbie Gellman RD

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

  • 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.
  • Remove the lid and allow the stock to cool slightly.
  • 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.