Ham and Cabbage Soup

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  Ham Or Canadian Bacon(480g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Carrots
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  Celery(800g)
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  Garlic(180g)
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  Cabbage, Green
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  2 bay leaves
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  Salt and pepper

Instructions

1. 1Dice the onion, carrots, and celery into uniform ¼-inch pieces. Mince the garlic. Chop the cabbage into bite-sized pieces. Dice the cooked ham into ½-inch cubes.
2. 2Warm the olive oil in a large stockpot over medium heat for 1 minute. Add the diced onion and cook, stirring occasionally, for 5 minutes until it becomes translucent and softened.
3. 3Add the carrots, celery, and minced garlic to the pot and cook, stirring occasionally, for 3 minutes over medium heat until the carrots and celery are crisp-tender.
4. 4Add the diced ham, ham broth, chopped cabbage, and bay leaves to the pot. Increase heat to high and bring to a boil, about 3–5 minutes.
5. 5Reduce heat to low, cover with a lid, and simmer for 15–20 minutes until the cabbage is tender and the broth is flavorful. The cabbage should be soft but not falling apart.
6. 6Remove the pot from heat, discard the bay leaves, and season with salt and pepper to taste.
7. 7Divide the soup evenly into 10 airtight containers while hot. Allow to cool to room temperature before sealing lids, then refrigerate for up to 5 days or freeze for up to 3 months.