Ham and Cabbage Soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the carrot and leek and cook for about 5 minutes, stirring occasionally, until softened and the leek is translucent.
2 tablespoons olive oil
1 medium carrot
1 medium leek
Stir in the garlic, then add the ham, fresh thyme and bay leaf. Cook for 1-2 minutes, stirring occasionally.
4 garlic cloves
2 cups chopped ham
1 tablespoon fresh thyme
1 bay leaf
Add the cabbage and cook for 3-4 minutes, stirring from time to time, until it begins to wilt.
4 cups cabbage
4 cups chicken stock
Pour in the chicken stock and bring to a boil. Reduce the heat and simmer gently for 15 minutes, or until the cabbage is tender but still has a little bite.
Remove the bay leaf, season to taste with salt and freshly ground black pepper and serve hot.
Salt and freshly ground black pepper to taste