Ham and Cabbage Soup

Ingredient:

• 3 tablespoons olive oil
• 1 medium onion, chopped, about 2 cups
• 4 medium carrots, chopped, about 2 cups
• 8 ounces boneless ham steak, cubed, about 1 ½ cups
• 1 tablespoon minced garlic, 3 cloves
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
• 1/2 teaspoon fresh ground black pepper
• Pinch crushed red pepper flakes
• 8 cups chopped white cabbage, about 1 ½ pounds
• 1 (15oz) can diced tomatoes with juices
• 6 cups (1.4L) low-sodium chicken stock, ham stock, or vegetable broth
• 2 bay leaves
• Salt, to taste
• 3 lemon slices or more to tasteHeat 2 tablespoons of the olive oil in a stockpot or Dutch oven over medium heat.
• 2Add the onions, carrots, and cubed ham. Cook, stirring occasionally, until the vegetables have softened and the onions are translucent, 8 to 10 minutes.
• 3Add the garlic, rosemary, black pepper, and red pepper flakes. Cook, stirring, for one minute.
• 4Stir in the cabbage, and then pour in the canned tomatoes and their juices, as well as the stock. Add the bay leaves.
• 5Raise the heat to medium-high and bring the soup to a boil. Taste and adjust the salt. The ham adds some salt to the soup, so you may not need much additional seasoning.
• 6Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer. Simmer for 20 minutes or until the cabbage and other vegetables are tender.
• 7Remove the pot from the heat and remove the bay leaves.
• 8Stir in the lemon slices and the remaining tablespoon of olive oil. Taste and season with more salt and pepper. Serve.