Rustic Pastrami and Cabbage Soup

Ingredients

• Olive oil (2 tablespoons)
• Onions (2, medium-sized, chopped)
• Garlic cloves (3, minced)
• Pastrami (1 pound, cut into bite-sized pieces)
• Cabbage (1 medium-sized head, chopped)
• Chicken broth (6 cups)
• Carrots (2, medium-sized, peeled and chopped)
• Potatoes (2, medium-sized, peeled and chopped)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions and minced garlic to the pot and sauté until the onions become translucent, about 5 minutes.
3. Stir in the pastrami pieces and cook until they are browned on all sides, roughly another 5 minutes.
4. Add the chopped cabbage, chicken broth, chopped carrots, and chopped potatoes into the pot. Stir well to combine.
5. Raise the heat and bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot and let it simmer. Cook until the vegetables are tender, approximately 45 minutes.
7. Taste the soup and season with salt and black pepper as desired.
8. Serve hot, ensuring each serving has a good mix of pastrami, cabbage, and other vegetables.