Since pre-made broths and stocks can be pricery, this is a great way to save money and use up any leftover vegetables. This can be used in any soup, including ones with meat.
Puree a mixture of celery, onions, carrots, tomatoes, or other similar neutral tasting vegetables and cook in a pressure cooker along with a spoonful of whole peppercorns, one bay leaf, and a tsp of dried thyme(or a sprig of fresh thyme) for 40 minutes on high pressure. Strain several times.
