Red cabbage soup
2 tablespoons olive oil
3 stalks celery, chopped
4 carrots, coarsely chopped
Salt and pepper, to taste
4 Yukon Gold or Yellow Finn potatoes, cut into 1/2-inch dice
1 can (15 ounces) diced tomatoes
1 quart chicken stock
3 cups leftover red cabbage mixture
2 cooked pork chops, bones discarded and meat coarsely chopped 1. In a soup pot over medium heat, heat the oil. Add the celery, carrots, salt, and pepper. Cook, stirring often, for 5 minutes, or until vegetables begin to soften.2. Add the potatoes, tomatoes, and chicken stock. Bring to a boil and lower the heat. Simmer for 20 minutes, or until the vegetables are tender.
3. Add the cabbage mixture and pork, and return the soup to a boil. Simmer 5 minutes. Taste for seasoning and add more salt and pepper, if you like. Ladle into bowls.