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Categories: Sauces and condiments, Soups, Vegetarian

Vegetable Stock

Dear SOS: I like to make my own stocks. I cook them for a long time on top of the stove. But my gas bill has doubled recently. Would it be better to use a slow cooker? I'm sure there ... Read more

Total time: 35 minutes | Makes 10 cups
  • 1 tablespoon olive oil
  • 3 leeks, trimmed and chopped
  • 2 cloves garlic, finely chopped
  • 1 small onion, chopped
  • 3 carrots, cut in thirds
  • 4 stalks celery, cut in thirds
  • 2 parsnips, quartered
  • 2 cups summer squash, cut in pieces
  • 2 baking potatoes, halved, then quartered
  • 1 cup sliced mushrooms
  • 1 large tomato, quartered
  • 2 bay leaves
  • 3 to 4 sprigs parsley
  • 6 whole peppercorns
  • 2 1/2 quarts water
  • Salt, optional

Step 1Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the leeks, garlic and onion. Cook until the leeks are tender and the onion begins to brown, about 5 minutes. Scrape the caramelized crust from the pan with a wooden spoon, if necessary. Add the carrots, celery and parsnips and cook 5 minutes more.

Step 2Add the squash, potatoes, mushrooms, tomato, bay leaves, parsley, peppercorns and water.

Step 3Lock the lid in place and bring the pressure cooker to high pressure. Reduce the heat to maintain high pressure and cook 12 minutes. Release the pressure naturally, if time permits.

Step 4Strain the stock through a strainer, pressing the vegetables against the side to release as much flavor and liquid as possible. Discard the solids. Season to taste with salt, if needed.

Each cup:
99 calories; 36 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 20 grams carbohydrates; 3 grams protein; 1.94 grams fiber.
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