Vegetable Stock

If you don't own a pressure cooker, you really should consider buying one. It saves incredible amounts of time, makes things taste great, and is superior for maintaining the nutritional integrity of your food. You can also do this recipe in a stock pot or even a crockpot.

8 cups water
1/2 cup each of the following vegetables (feel free to change this mix to fit your taste): asparagus, broccoli, zucchini, celery, carrots, onions, garlic, leek, scallions, squash, turnips, potatoes, tomatoes, and mushrooms, basically 6 cups of chopped vegetables

2 medium onions
2 garlic cloves, finely chopped
3 large carrots, cut into thick slices
4 celery stalks, chopped
2 bay leaves
thyme, oregano, basil, salt, and pepper to taste

Before you begin this chopping marathon, place the water in the pressure cooker and begin boiling it. As you finish chopping each ingredient, add it to the water. This will shorten the process even further. When everything is in, bring the cooker to high pressure and cook for 10 minutes. Remove the lid when the pressure is down and pour the stock through a strainer into a large container. You can keep this in the refrigerator for about 3 days. Freeze in batches or in ice cube trays for single uses.


				*Vegetable Stock*