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Super Soup Stock

Farm.Fares's picture
  Peppercorns 2 Tablespoon
  Onions 3 , quartered
  Garlic 6 Clove (30 gm)

1) In a 7 quart pressure canner, add the bones soup meat, onions, peppercorns and garlic, cover with cold water.
2) Cover the pressure canner and bring up the steam, exhaust air, close valve when the pressure reaches 15 pounds.
3) Adjust the heat to hold at 15 pounds and cook under pressure for 4 to 8 hours.
4) Remove from heat and allow the pressure go down on its own.
5) Cool the stock until it can be handled easily and the fat rises to the surface.
6) Skim off the fat, remove the bones and strain through a cheesecloth, returning bits of lean meat into the stock.

7) Use the 8 quarts Super Soup Stock as required.

Recipe Summary

Difficulty Level: 
Holiday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
360 Minutes
Ready In: 
385 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 344 Calories from Fat 5

% Daily Value*

Total Fat 0.56 g0.86%

Saturated Fat 0.2 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 21.5 mg0.9%

Total Carbohydrates 75 g25.1%

Dietary Fiber 7.6 g30.5%

Sugars 17.7 g

Protein 6 g12.9%

Vitamin A 0.2% Vitamin C 66.3%

Calcium 14.9% Iron 7.6%

*Based on a 2000 Calorie diet

Super Soup Stock Recipe