Ham And Cabbage Soup

• 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

1. In a large saucepan or small stockpot over medium heat, warm the oil.
2. Add the onion and cook, stirring occasionally, until starting to be translucent, about 5 minutes.
3. Add the carrots, celery, and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes.
4. 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.
5. 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, olive oil, onion, carrots, stalks celery, garlic, ham stock, head cabbage, bay leaves, salt, pepper

Taken from www.food.com/recipe/ham-and-cabbage-soup-529520 (may not work)