Ham and Cabbage Soup

1 Tbsp vegetable or olive oil
1 large yellow onion, chopped
1 stalk celery, thinly sliced
1 quart water
1 meaty ham bone
1 bay leaf
2 carrots, chopped
2 medium turnips, peeled and chopped [or use potatoes]
1/2 large head of green cabbage, cored and roughly chopped
2 Tbsp cider vinegar
1/4 tsp cayenne pepper (or to taste)
Salt and pepper to taste

In a large pot or dutch oven, saute onion and celery in oil until soft. Add chicken broth, ham bone and bay leaf to pot and bring to a low boil.

Reduce heat and let simmer a few minutes to season the broth. Stir in carrots, turnips, cabbage, vinegar, and remaining seasonings. Simmer for 20 minutes, or until vegetables begin to soften. Remove ham bone and let cool. Cut ham from bone and add meat to pot. Cook additionally to heat, or until vegetables are to desired texture. Remove bay leaf and serve.

Makes 4 large or 8 small servings.