Ham and Cabbage Soup

2 C diced or shredded ham
2 T olive oil
1 onion, finely diced
2 large carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
10 C ham or chicken broth*
1 two lb 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 five minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about three 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.

*To make ham broth, combine two smoked ham hocks, one carrot, one celery stalk, one onion (quartered), two bay leaves, one teaspoon whole peppercorns and four 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, three to four hours. Strain the broth and add salt and pepper to taste. Makes about three quarts.