Ingredients

• ½ pound pork or beef with bone
• 2 medium potatoes
• 1 small head of cabbage or savoy cabbage (chopped into pieces)
• 2 large carrots
• 1 large onion
• 1 small rutabaga 
• 1 bay leaf
• 1 tablespoon salt
• 1 teaspoon crushed black pepper
• ¼ cup olive oil
• 1 beef or chicken bouillon cube
• 8 cups water or more

Instructions

1. In a large soup pan, place half of the olive oil, and all vegetables except the cabbage and pork. Let come to a boil and add the meat. Cover and let cook on medium for 45 minutes.
2. Remove meat and 1 carrot. Chop the carrot and reserve for later. Puree the remaining vegetables with an immersion blender to your desired consistency. If you prefer the vegetables chunky you don’t have to puree them.
3. Add the meat bone and the cabbage to the soup, cover and cook for another 20 minutes.  Remove the meat from the bone and add it along with the reserved carrot back into the soup. Stir, taste and add the remaining olive oil and more salt if desired.

Serve with crusty bread for a complete meal! Enjoy!