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Spicy Cabbage Soup

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Servings 6 quarts

Ingredients
  

  • 1/2 medium-sized cabbage or enough to fill about 1/3 of the pot with chopped cabbage
  • 5-6 stalks celery enough to cover the top of the cabbage
  • 1 28-ounce can crushed tomatoes
  • 8 ounces tomato juice
  • 1 tablespoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • A few sprinkles of crushed red pepper

Instructions
 

  • Rinse and chop cabbage into 1-inch squares and place in bottom of 6-quart stockpot.
  • Clean and chop celery into 1/4-inch slices. Put into stock pot on top of the cabbage. Fill pot up with water to about three-quarters full.
  • Place pot on burner and bring to a boil. Reduce heat just enough to keep from boiling over and cook until cabbage and celery are tender but still firm, approximately 30 minutes.
  • Remove from heat and add crushed tomatoes, tomato juice, salt, pepper, and crushed red pepper.
  • Adjust salt, pepper, and crushed red pepper to taste. Stir and serve.