Ham and Cabbage Soup

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  2 cup Ham Or Canadian Bacon
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  2 tbsp Olive oil

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

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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  2 Celery(80g)
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  3 Garlic(9g)
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  2 lbs Cabbage, Green
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  2 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 translucent and softened.
3. 3Add the carrots, celery, and minced garlic to the pot and cook, stirring occasionally, over medium heat for 3 minutes until the carrots and celery are crisp-tender.
4. 4Add the diced ham, chopped cabbage, and bay leaves to the pot. Increase heat to medium-high and bring to a boil for 3–5 minutes until you see a rolling boil.
5. 5Reduce heat to low, cover with a lid, and simmer for 15–20 minutes until the cabbage is tender but not falling apart and the broth is flavorful.
6. 6Remove the pot from heat and discard the bay leaves. 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.