River’s Edge Soup

Name: River’s Edge Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 head Cabbage (medium); 5-6 stalks Celery; 28 oz Crushed tomatoes; 8 oz Tomato juice; 1 tbsp Salt; 1/2 tsp Black pepper; a few sprinkles Crushed red pepper; enough to fill pot 3/4 full Water

Kristy Green @cook_114103614

Charleston, WV

This is the recipe for Cabbage Soup from River’s Edge in Saint Albans WV. Was served with sweet hush puppies and honey butter.

Kristy Green @cook_114103614

Charleston, WV

This is the recipe for Cabbage Soup from River’s Edge in Saint Albans WV. Was served with sweet hush puppies and honey butter.

Saved

Ingredients

2 servings

1/2 headCabbage (medium)
5-6 stalksCelery
28 ozCrushed tomatoes
8 ozTomato juice
1 tbspSalt
1/2 tspBlack pepper
a fewsprinkles Crushed red pepper
enough to fill pot 3/4 full Water

Saved

Steps

1

Rinse and chop cabbage into 1-inch squares. Place in the bottom of a 6-quart stockpot.
2

Clean and slice celery into 1/4-inch pieces. Add on top of the cabbage.
3

Fill the pot with water to about 3/4 full.
4

Bring to a boil, then reduce heat. Simmer until cabbage and celery are tender but still firm (about 30 min).
5

Remove from heat. Add crushed tomatoes, tomato juice, salt, black pepper, and crushed red pepper. Stir well.