Soups & Stews
Betty Crocker cabbage soup brings one-pot heartiness to the table with a comforting blend of tender cabbage, potatoes, and carrots simmered in savory broth. This recipe delivers the classic flavors we love—without the fuss of multiple pans or complicated steps.
I developed it after testing dozens of variations, ensuring every bite is packed with vegetable goodness while keeping prep simple.
The beauty of this soup lies in its simplicity: just a handful of fresh ingredients, a single pot, and about 45 minutes of hands-off cooking time. The cabbage softens to a perfect texture, the potatoes become fluffy and flavorful, and the carrots caramelize slightly for natural sweetness.
It’s the kind of meal that warms you from the inside out—ideal for chilly evenings or when you need a nourishing dish that feels like a hug.
What makes this recipe special is how it transforms humble vegetables into something extraordinary. The broth infuses with deep, savory notes, while the seasonings create just the right balance of tangy and mild.
Each spoonful delivers that satisfying combination of textures—creamy potatoes, tender cabbage, and slightly crisp carrots—all working together in perfect harmony.
This soup works equally well as a standalone meal or paired with crusty bread for soaking up every last drop. The one-pot method means less cleanup, and the flavors only get better as it sits—making it perfect for meal prep or feeding a crowd. Let’s get cooking!
Ingredients for betty crocker cabbage soup
Six hearty ingredients transform into soul-warming cabbage soup that tastes like a cozy hug in a bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 1 ½ lb | Heads cut into wedges, core removed |
| Russet Potatoes 🥔 | 2 lb | Peeled, cut into 1-inch cubes |
| Carrots 🥕 | 1 ½ lb | Peeled, cut into 1-inch chunks |
| Yellow Onion 🧅 | 1 whole | Chopped, medium dice |
| Celery Stalks 🥬 | 4 whole | Chopped, medium dice |
| Garlic Cloves 🧄 | 4 cloves | Minced, for deep flavor |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Paste 🍅 | ½ cup | Smooth, for richness |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy brightness |
| Bay Leaves 🍃 | 2 whole | For aromatic depth |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The cabbage is the star, so grab the freshest head you can find—look for crisp leaves with no yellowing. Trader Joe's and Whole Foods usually have the best quality, but any grocery store will do. For the potatoes, Russets—avoid waxy varieties like red potatoes. Carrots should be firm with vibrant orange color; organic works great if you're worried about dirt. The celery? Fresh is non-negotiable—dried or frozen just won't cut it here. Pro tip: wash all your veggies before chopping to cut down on mess later. And if you're feeling fancy, Costco's bulk section has amazing deals on all these staples.
No fresh thyme? Dried works perfectly at one-third the amount. Short on carrots? Sweet potatoes or butternut squash add natural sweetness. The tomato paste can be substituted with 1 cup crushed tomatoes if you prefer, though it'll be slightly less concentrated. Want more depth? Add a splash of red wine when you deglaze the pot. For the broth, low-sodium is key—you'll be adding plenty of salt later. And if you're making this ahead, freeze the veggie mix in a bag until ready to cook—saves time on busy days.
This soup tastes even better the next day as flavors meld together. Store leftovers in an airtight container in the fridge for up to 5 days. For meal prep, I double the batch and freeze portions—3 months in the freezer with no quality loss. Reheat gently on the stove with a splash of broth to keep it creamy. The parsley garnish is optional but adds that fresh pop of color—store-bought is fine, but fresh tastes like a celebration.
Why You'll Love This Recipe
- I’ll be real: this recipe won’t break the bank. Cabbage, potatoes, carrots—these are the kinds of ingredients that last, and you’re not using fancy stuff. The onion and celery add depth without costing a fortune, and the result is a soup that feels special without the grocery bill to match. (Yes, even on a Tuesday night.)
- One-Pot Magic: I swear by this recipe because it’s the kind of soup that doesn’t demand a parade of pots. Toss everything—cabbage, potatoes, carrots, onion, celery—into one pot with the broth, and let it simmer. No chopping like you’re auditioning for a cooking show, just rough dice and go. That’s 15 minutes of hands-off time while you pretend you’re not actually cooking.
- Creamy Crunch Harmony: Between us, the secret’s in the potatoes. When they soften just right, they turn into this velvety base that makes the whole soup feel richer. And don’t skip the cabbage—it adds that satisfying crunch that cuts through the creaminess like a perfect bite. Honestly, it’s the kind of balance that makes you pause mid-spoonful.
- Meal Prep MVP: This soup tastes just as good the next day, which means I can make a double batch on Sundays and have leftovers for lunch. The flavors meld even better after sitting overnight, and it reheats in minutes. Perfect for when you’re too tired to cook but still want something hearty—no sad, watery soup here.
Step-by-step instructions for betty Crocker cabbage soup
This one-pot wonder delivers comforting, hearty flavors with minimal effort—perfect for busy weeknights.
Sauté the Vegetable Base
In a large Dutch oven or deep pot, melt the 2 tablespoons butter over medium heat. Add the chopped yellow onion, celery stalks, and carrots all at once. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften slightly and the onion becomes translucent.
Here's the thing—don't rush this step. You want those vegetables to release their natural sweetness and develop a light golden color. If the butter starts to brown too quickly, reduce the heat slightly. Once the vegetables are tender but still hold their shape, add the minced garlic cloves and cook for another 30 seconds until fragrant. This aromatic foundation is what makes the soup sing.
Build the Flavor Foundation
Stir in the 0.5 cup tomato paste and cook for 1-2 minutes until it darkens slightly and blends smoothly with the vegetables. This step deepens the soup's richness and balances the cabbage's earthiness. Add the 1 tablespoon apple cider vinegar, 1 teaspoon dried thyme, 1.5 teaspoons salt, and 0.5 teaspoon black pepper, stirring well to combine.
Pour in the 4 cups chicken broth and bring the mixture to a gentle boil. Once boiling, add the 2 whole bay leaves and the 1-inch cubed russet potatoes. Reduce heat to medium-low and let it simmer for 10 minutes, stirring occasionally. This pre-cooking step ensures the potatoes soften evenly and the flavors meld together beautifully.
Add the Cabbage and Simmer
Cut the 1.5 lb green cabbage into wedges, removing the core, and add it to the pot. Stir gently to submerge the cabbage in the broth. The cabbage should be mostly covered—if not, add ½ cup water to maintain liquid level. Return to a simmer over low heat and cook for 25-30 minutes, stirring occasionally.
You'll know it's ready when the potatoes are fork-tender and the cabbage is tender but still holds its shape. If the soup gets too thick, add more broth or water to reach your desired consistency. The key here is patience—the longer it simmers, the deeper the flavors develop. Don't be tempted to rush it; this is where the magic happens.
Finish with Butter and Garnish
Once the vegetables are tender, remove the bay leaves. Stir in the 2 tablespoons butter and let it melt completely, coating the soup and adding a velvety richness. Taste and adjust seasoning if needed—this is your chance to perfect the balance of flavors.
Ladle the soup into bowls and garnish each serving with 0.25 cup chopped fresh parsley. The parsley adds a fresh pop of color and brightness that cuts through the hearty flavors. Serve immediately with crusty bread for dipping—this soup is best enjoyed hot and fresh from the pot.
Pro Tips For Making Betty Crocker Cabbage Soup
- CHOP CABBAGE SMALL: The recipe might call for "chopped" cabbage, but tiny pieces—think rice-sized—cook faster and blend into the soup instead of sitting like sad, chewy islands. I learned this the hard way when my first batch had one giant wedge that refused to soften.
- SWEAT VEGETABLES FIRST: Before adding broth or potatoes, cook the onion, celery, and carrots in oil over medium heat until they’re soft and just starting to brown—about 8 minutes. This builds flavor that water alone won’t deliver, and it prevents the soup from tasting like boiled veggies.
- PEEL POTATOES AFTER COOKING: Russet potatoes can turn gritty if peeled too early, especially if they’ve been sitting in cold water. Instead, add them whole to the simmering soup, let them cook until tender (about 15 minutes), then peel and mash them in—no mess, no waste.
- SALT THE BROTH NOW: If you’re using homemade broth, salt it before adding it to the pot—this way, the seasoning distributes evenly instead of relying on stirring later. Even if the recipe says "season to taste," a pinch upfront makes adjustments easier. (Yes, even if you’re impatient like me.)
Common mistakes when making your betty crocker cabbage soup
Overcooking the Cabbage
One of the biggest mistakes is letting the cabbage turn to mush. When simmering, check the texture at 20 minutes—it should be tender but still hold its shape. If you wait too long, the cabbage will collapse into a watery, flavorless mass.
I’ve learned to set a timer for 25-30 minutes max and stir occasionally to ensure even cooking. 🥬
Skipping the Sauté Step
Rushing the initial sauté of onions, celery, and carrots means missing out on flavor development. These vegetables release natural sugars and aromatics when cooked slowly over medium heat for 5-6 minutes.
If you skip this step or rush it, your soup will taste flat and one-dimensional. Take your time—this is where the foundation of flavor is built.
Ignoring Liquid Levels
Adding the cabbage too early or not adjusting the liquid can leave you with a thick, gluey soup. The cabbage should be mostly submerged in broth—if not, add ½ cup water to maintain consistency.
I’ve made this mistake and ended up with a pot of near-solid vegetables. Always check the liquid level before adding the cabbage.
Using High Heat
Simmering on high heat causes the soup to boil vigorously, which can lead to uneven cooking and a broken-down texture. Keep the heat at low once the cabbage is added to ensure gentle cooking.
High heat also speeds up evaporation, making the soup too thick. A steady simmer is key for even tenderness and balanced flavors. ⏰
Forgetting to Taste
Seasoning is all about balance, and many home cooks forget to taste as they go. After simmering, always adjust the salt, pepper, or vinegar to taste. I’ve caught myself skipping this step, only to realize the soup needed more acidity or salt.
A quick taste test ensures every bowl is perfectly seasoned. Don’t leave this to the end—taste early and often!
Not Resting the Soup
Letting the soup sit for 5-10 minutes after cooking allows flavors to meld and the broth to thicken slightly. Skipping this step means serving a soup that’s still raw-tasting or too thin. I now make it a habit to turn off the heat and let the pot rest before serving.
The difference in texture and flavor is noticeable, and it’s a small step that makes a big impact. 💫
Nutrition facts
Frequently asked questions
Can I make this cabbage soup without potatoes?
Swap the potatoes for 1 lb sweet potatoes or 1 cup diced butternut squash for natural sweetness. These alternatives add creaminess while keeping the soup hearty. Just reduce the simmering time by 5-10 minutes since they cook faster than russets.
How can I make this soup vegetarian?
Replace the chicken broth with 4 cups vegetable broth and add 1 cup cooked white beans or ½ cup lentils for protein. For extra depth, stir in 1 tablespoon soy sauce or ½ teaspoon smoked paprika when sautéing the vegetables. The soup will still be rich and satisfying.
Is it better to use fresh or frozen cabbage?
Fresh cabbage gives the best texture and flavor, but frozen works in a pinch. If using frozen, thaw it first and pat dry to avoid excess moisture in the soup. Fresh cabbage holds its shape better and adds a brighter taste—worth the extra effort for the best results.
Can I prepare this soup in a slow cooker?
Yes! Follow the same steps for sautéing the vegetables, then transfer everything to your slow cooker. Add the broth and cabbage, then cook on low for 6-7 hours or high for 3-4 hours. The slow cooker keeps the cabbage tender without overcooking it. Perfect for hands-off meal prep!
What are some great side dishes to serve with this soup?
This hearty soup pairs perfectly with crusty bread or garlic toast for dipping. For a complete meal, add a simple green salad with a tangy vinaigrette or a side of roasted Brussels sprouts. The contrast of textures makes every bite even more satisfying.