Ham And Cabbage Soup - cooking recipe

Ingredients

2 cups diced ham or 2 cups shredded ham
2 tablespoons olive oil
1 onion, finely diced
2 large carrots, diced
2 stalks celery, diced
3 garlic cloves, minced
10 cups ham stock or 10 cups chicken broth
2 lbs head cabbage, cored and roughly diced
2 bay leaves
salt, to taste
pepper, to taste

Preparation

In a large saucepan or small stockpot over medium heat, warm the oil.
Add the onion and cook, stirring occasionally, until starting to be translucent, about 5 minutes.
Add the carrots, celery, and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes.
Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving.
To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 teaspoon whole peppercorns, and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.