Tuesday, December 1, 2015

Soup of the Day... Rivers Edge Cabbage Soup

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Rivers Edge Cabbage Soup

Submitted by Rebecca Hope Caldwell

1 Large can of Tomato Soup

4 cups of Water

2 stalks celery (finely chopped)

2 cloves of garlic (we used the jar of minced garlic which is 2 tsp)

1 medium onion (finely chopped)

2 bay leaves (don't chop as you will be removing them before serving)

1 14.5 oz of chicken broth

2 Tbsp of cayenne pepper

3 Tbsp of Franks Hot sauce

1 medium head of cabbage (this can depend on how much you prefer in your soup)

3 Tbsp salt

Combine all ingredients in a 5qt crockpot (or larger). Periodically you may add a little more water to make as thick or thin as your liking. Boil on medium 1-1/2 to 2 hours, until ingredients are tender. The longer you leave the soup cooking the warmer the soup will get due to the cayenne pepper.

Tomorrow's Soup of the Day... Root Vegetable Soup


  1. Going to try "my version" of this...Sounds "Just right" for today's weather...;)

  2. Looking for vegetable recipes that I can water bathe my pressure canner won't hold quart jars any ideals?

    1. Since most veggies are low acid, I don't think you'll find a veggie soup that does not require pressure canning, sorry. ~~Granny


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