Smoked Ham Hock and Cabbage Soup

Ingredients

• 1 tablespoon canola oil
• 4 smoked ham hocks
• 1 medium onion, chopped
• 1 large carrot, sliced
• 2 small celery ribs, 1 chopped. 1 left whole
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme leaves
• 1 bay leaf
• 5 cups green cabbage, chopped approx. 1 inch pieces
• 1 garlic clove, finely minced

• 1 (14 ounce) can beef broth

• 2 (10 3/4 ounce) cans beef consomme

• 3 (14 ounce) cans water
• 1 tablespoon red wine vinegar
• 1 tablespoon brown sugar
• salt and black pepper

Directions

1. 1

   Remove skin from smoked ham hocks.

2. 2

   In a large soup pot, heat oil over medium heat. Saute carrots, onions, chopped celery, oregano. thyme, bay leaf, and ham hocks until carrots are tender-about 10 minutes.

3. 3

   Add the cabbage, garlic, and black pepper, and saute 5 minutes longer or until cabbage is tender.

4. 4

   Add all the liquid and the whole stalk of celery and bring to a boil over high heat.

5. 5

   Reduce heat and simmer, covered for 1 1/2 hours.

6. 6

   Remove ham hocks and set aside to cool. Discard stalk of celery and bay leaf.

7. 7

   Skim some or all fat.

8. 8

   Remove meat from cooled ham hocks and add back into the soup.

9. 9

   Add brown sugar. Salt very carefully. Allow to heat fully and serve.

10. 10

    If you want it a little sweeter, add a little more brown sugar.