Recipe: Ham and Cabbage Soup (using homemade ham broth or chicken broth)

HAM AND CABBAGE SOUP
"Serve this soup with warm dinner rolls or a half sandwich on the side."

"To vary the recipe, vary the vegetables in the soup - add broccoli or cauliflower florets, diced potato, or shredded chard. You can also add beans like cannellinis or black-eyed peas."

2 cups ham, diced or shredded
2 tablespoons olive oil
1 onion, finely diced
2 large carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
10 cups ham broth (recipe follows) or chicken broth
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.

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.

HAM BROTH
Makes about 3 quarts

4 quarts water
2 smoked ham hocks
1 carrot
1 celery stalk
1 onion (quartered)
2 bay leaves
1 teaspoon whole peppercorns
Salt and pepper to taste

Combine all ingredients for the broth 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 10 to 12 servings
Adapted from source: Ali Ebright, gimmesomeoven.com and National Pork Board