1. Heat the oil in a large pot over medium-high heat. Add the onion, celery, and carrots and sauté until onion is translucent and vegetables are starting to soften, about 7 minutes. Add the garlic and sauté for 2-3 minutes. Add the potatoes, cabbage, broth, bay leaves, salt and thyme. Cover and cook on low heat for 30 minutes until the cabbage and potatoes are soft.

2. Add the cubed pastrami, vinegar, and sugar, stir to combine. Bring the soup to a boil over high heat, immediately decrease the heat to maintain a low simmer.  Cook, uncovered, until the cabbage is very tender, and the flavors come together, about 20 minutes. Serve immediately or refrigerate, covered, for up to 5 days.