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.