2 cups diced or shredded ham
2 tablespoons olive oil
1 onion, finely diced
2 large carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
10 cups ham or chicken broth*
1 (2-pound) head cabbage, cored and roughly diced
2 bay leaves
Salt and pepper
In a large saucepan or small stockpot over medium heat, warm the oil.
Add the onion and cook, stirring occasionally, until starting to become 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. (I added the garlic the last minute, as garlic tends to burn easily.)
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.
Makes 10-12 servings
*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 ham broth.
MMMMMMmmmmm, I was really happy with the flavor of this soup, wish I had made more. This will be added to my soup favorites. I think it would freeze well--no potatoes to get mushy. Good way to use some leftover holiday ham, too.
Cathy in TX