Ham and Chinese Cabbage Soup

courtesy of Andrea Bazler

1 tablespoon butter
2 stalks celery, chopped
1 small onion, chopped
1 tablespoon flour
2 cups chicken bouillon or broth
1 1/2 cups cooked ham, diced
1 bay leaf
1 1/2 cups shredded Chinese cabbage

Sauté celery and onion in butter. Stir in flour. Add bouillon and cook, stirring until bubbly. Add ham, bay leaf and cabbage. Cook until ham is heated through and cabbage is limp.