Soups & Stews
Betty Crocker’s cabbage soup recipe delivers that comforting, smoky depth in a single pot—perfect for busy weeknights or cozy family dinners. This hearty version transforms simple ingredients into a flavorful, one-pot meal that’s easier to make than you’d expect.
The secret lies in slow-simmered flavors that develop as the cabbage softens and the broth deepens, creating a dish that’s both nourishing and satisfying.
What sets this recipe apart is its simplicity: no fancy techniques required, just a few pantry staples and about 45 minutes of hands-off cooking. The smoky notes come from a blend of spices and a touch of tomato paste, while the cabbage and potatoes absorb all the rich, savory broth.
It’s the kind of soup that tastes even better the next day, making it ideal for meal prep or leftovers.
By the end, you’ll have a steaming bowl of tender cabbage, fluffy potatoes, and aromatic broth—packed with the kind of homey flavors that make soup night a tradition.
The one-pot method ensures minimal cleanup, so you can focus on enjoying the meal instead of washing dishes. Ready to transform basic ingredients into something extraordinary?
Serve with crusty bread for dipping or a sprinkle of fresh herbs for brightness. This recipe proves that comfort food doesn’t have to be complicated—just delicious.
Ingredients for betty crocker cabbage soup
Pantry staples and fresh vegetables create this comforting, smoky cabbage soup in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 6 cups | Shredded, outer leaves removed |
| Yellow Onion 🧅 | 1 whole | Medium size, chopped |
| Russet Potatoes 🥔 | 2 medium | Peeled, cubed into 1-inch pieces |
| Carrots 🥕 | 3 medium | Peeled, sliced into 1-inch pieces |
| Celery Stalks 🧆 | 3 whole | Chopped into 1-inch pieces |
| Tomato Paste 🍅 | 2 tbsp | Unsweetened, for smoky depth |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Bay Leaves 🌿 | 2 whole | Dried, for subtle flavor |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh, chopped |
| Smoked Paprika 🌶️ | 1 tsp | For authentic smoky flavor |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For sautéing vegetables |
The cabbage is the star—look for a firm, heavy head with crisp outer leaves at the grocery store. Green or purple varieties both work, but avoid any with yellowing or wilted spots. For the potatoes, Russets hold up best during simmering, but Yukon Golds add creaminess. The carrots and celery form the classic mirepoix base, so chop them evenly for consistent cooking. Pre-cut veggie mixes save time, but fresh is always better for flavor. If you're short on time, frozen chopped vegetables work in a pinch, just thaw and drain them first.
No smoked paprika? Substitute with a pinch of liquid smoke (start with ¼ tsp) or extra regular paprika plus a dash of cayenne. Chicken broth is essential for depth, but vegetable broth makes this vegetarian-friendly. The tomato paste adds richness—Rao's or Muir Glen are reliable brands, or use sun-dried tomato paste for extra intensity. Fresh thyme is ideal, but dried works at one-third the amount. For a quicker prep, pre-shredded cabbage from the bag cuts down on chopping time, though it loses some texture.
This soup tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. The one-pot method makes it perfect for meal prep—just reheat with a splash of water or broth. For extra heartiness, add 1 cup cooked white beans or 1 diced smoked sausage when serving. The broth reduces slightly when reheated, so add a little extra liquid if it seems too thick.
Why You'll Love This Recipe
- I’ll be real: this recipe uses stuff I already have. Yellow onions, russet potatoes, and a head of cabbage? That’s half my grocery list. It’s the kind of meal that stretches my budget without sacrificing taste, and the leftovers freeze like a dream for those nights I just can’t cook.
- One-Pot Magic: I swear by this recipe when I’m too tired to wash another pan. Just toss chopped cabbage, onions, potatoes, carrots, and celery into a pot with broth—no fancy steps, just simmer until everything’s tender. The potatoes break down into fluffy chunks, and the cabbage softens just enough to soak up all the flavor without turning mushy.
- Carrot-Cabbage Crunch: Honestly, the carrots and celery add a sweetness that balances the cabbage’s sharpness perfectly. When I let the soup reduce slightly, those veggies caramelize just enough to give it that just-cooked depth—like a hug in a bowl. Even my picky husband asks for seconds.
- Leftover Goldmine: Between us, this soup only gets better after day two. The flavors meld into something richer, and the potatoes soften into a creamy texture that’s chef’s kiss. I make a double batch on Sundays because it’s my go-to for lunches all week—zero effort, maximum satisfaction.
Step-by-step instructions for betty Crocker's cabbage soup
This classic one-pot soup delivers rich, smoky flavor with minimal effort.
Sauté the Vegetable Base
Heat the 2 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add the 1 whole yellow onion, 3 medium carrots, 3 whole celery stalks, and 3 cloves garlic cloves, stirring occasionally for 5-7 minutes until the vegetables soften and the onion becomes translucent.
Watch for the vegetables to release moisture and begin to caramelize slightly at the edges. This step builds the flavor foundation. If the vegetables stick, add a splash of water and scrape the bottom with a wooden spoon to deglaze. The aroma should become rich and sweet as the vegetables cook down.
Add Potatoes and Tomato Paste
Push the sautéed vegetables to one side of the pot and add the 2 medium russet potatoes to the empty space. Cook for 3-4 minutes until lightly browned, stirring occasionally. Then stir in the 2 tbsp tomato paste and cook for another 1 minute until it darkens slightly.
This creates a flavorful paste that will deepen the soup's color and add smoky complexity. The potatoes should begin to soften but remain slightly firm at this stage. If the mixture appears too dry, add ¼ cup of the 6 cups chicken broth to help dissolve the tomato paste completely.
Build the Soup Foundation
Pour in the remaining 5½ cups chicken broth, scraping up any browned bits from the bottom of the pot. Add the 6 cups green cabbage, 2 whole bay leaves, 1 tsp dried thyme, 1 tsp smoked paprika, 1.5 tsp salt, and 0.5 tsp black pepper. Bring the mixture to a boil over high heat.
Once boiling, reduce heat to medium-low and let the soup simmer uncovered for 20 minutes. This allows the flavors to meld and the vegetables to soften. You'll notice the cabbage wilting and the potatoes becoming tender. Stir occasionally to prevent sticking and ensure even cooking.
Finish and Adjust Seasoning
After 20 minutes, check the potatoes for doneness by piercing with a fork—they should slide in easily. If they're not quite tender, continue simmering for another 5-10 minutes. Remove the 2 whole bay leaves as they've served their purpose and aren't meant to be eaten.
Taste the soup and adjust seasoning if needed. You might need to add more salt or black pepper depending on your preference and the saltiness of your broth. The soup should have a rich, slightly smoky flavor with a balance of sweetness from the carrots and celery. Let it simmer for an additional 5 minutes to allow flavors to fully develop.
Serve Warm
Ladle the soup into bowls and serve immediately. The soup will continue to thicken slightly as it cools, so it's best enjoyed warm. Each serving should have a hearty portion of tender vegetables, cabbage, and potatoes in a flavorful broth.
This one-pot soup delivers all the comforting qualities of a classic cabbage soup with minimal cleanup. The smoky depth from the paprika and tomato paste elevates it beyond basic vegetable soup, making it a satisfying meal that's perfect for any occasion.
Pro Tips For Making Betty Crocker Cabbage Soup
- COOK ONES FIRST: The potatoes in this recipe are the glue—if they turn to mush, the whole soup falls apart. Cut them into 1-inch chunks and add them 10 minutes before the cabbage, not at the start. I learned this the hard way when my soup turned into a sad, watery sludge.
- CHOP CELERY SMALL: Don’t just hack the celery into rough chunks like you’re in a hurry. Dice it into ¼-inch pieces so it actually softens and blends into the flavor instead of sitting as chewy sticks. Yes, it takes 30 seconds longer, but the texture makes a real difference.
- SALT THE POTATOES: This isn’t just about seasoning—it’s about preventing blandness. Toss the raw potato chunks with a pinch of salt before adding them to the pot. The salt draws out moisture and ensures they absorb the broth’s flavor better. Skip this, and your soup will taste like it’s missing something.
- USE A LID AFTER BOILING: Once the soup comes to a full boil, cover it immediately and reduce to a simmer. Letting it boil uncovered for even 5 minutes evaporates liquid you can’t get back, leaving you with a thinner, less hearty soup. Trust me, the lid is your friend here.
Troubleshooting perfect results
Mushy Cabbage Fix
If your cabbage turns out too soft or mushy, it likely simmered too long. The ideal texture should be tender but still hold its shape.
To salvage it, mash a few potatoes lightly with a fork to thicken the broth, then add ½ cup frozen peas or 1 diced apple to refresh the texture. Simmer for just 5 minutes to avoid overcooking further. 🥬
Broth Too Thin?
A watery soup can happen if you used too much broth or didn’t simmer long enough. Fix it by removing the pot from heat and letting it cool slightly, then stir in 1 tbsp cornstarch mixed with 2 tbsp cold water.
Return to a gentle simmer for 3-5 minutes until thickened. For extra richness, add ¼ cup heavy cream or 2 tbsp sour cream at the end.
Potatoes Not Tender
Undercooked potatoes are usually from insufficient simmering time. If they still feel firm, cover the pot and simmer for another 10-15 minutes. For a quicker fix, add ½ cup hot water to speed up cooking.
If they’re still tough, they might need to be mashed into the soup to thicken it instead of serving as chunks.
Overly Salty Soup
Too much salt is common when using canned broth. Correct it by adding 1 cup cold water or broth and simmering for 5 minutes to dilute the flavor.
For a more dramatic fix, stir in ½ cup diced cucumber or apple to balance the saltiness. Avoid adding potatoes or beans, as they’ll absorb more salt.
Lacking Smoky Flavor
If your soup tastes bland or missing that smoky depth, boost it with ½ tsp liquid smoke or an extra ½ tsp smoked paprika. For a deeper flavor, add 1 diced chipotle pepper in adobo sauce (remove after 10 minutes) or a pinch of cayenne pepper.
A splash of Worcestershire sauce also adds complexity.
Vegetables Floating
If veggies float to the top, they’re not dense enough. To fix this, gently press them down with a wooden spoon and add ½ cup water or broth to help them sink.
For future cooks, ensure your potatoes are cubed evenly and your cabbage is chopped into slightly larger pieces. A 1-inch potato cube takes longer to cook than smaller pieces.
Nutrition facts
Frequently asked questions about betty Crocker cabbage soup
Can I make this soup without a Dutch oven?
A large stockpot or even a heavy-bottomed pot will work just fine. The key is using a pot that's at least 6 quarts to give the vegetables room to cook properly. If your pot is too small, the soup may overflow or cook unevenly. For extra insurance, start with medium-high heat and reduce to medium-low once boiling.
How can I make this vegetarian?
Swap the chicken broth for 6 cups vegetable broth and add 1 cup cooked white beans or 1 diced smoked tofu for protein. For extra richness, stir in 2 tbsp nutritional yeast or a splash of soy sauce at the end. The smoky paprika and tomato paste will still give it that hearty flavor without any meat.
Can I use canned cabbage instead of fresh?
Yes, but the texture will be different. Drain and rinse 2 (15 oz) cans of cabbage and add them with the broth. Since canned cabbage is pre-cooked, reduce simmering time to 15 minutes total. For better flavor, add ½ tsp apple cider vinegar to brighten the taste. Fresh cabbage gives a better texture, but canned works in a pinch.
What's the best way to store leftovers?
Let the soup cool completely, then transfer to an airtight container with a lid. It keeps in the fridge for 4-5 days or freezes for 3 months. For reheating, warm on the stove over medium-low heat and add 2-3 tbsp water or broth if it thickens too much. Microwave reheating works too, but stir frequently to prevent hot spots.
Why does my soup taste bland?
Most likely, the vegetables didn't caramelize enough or the broth wasn't reduced. Next time, sauté the onions and celery for 5-7 minutes until golden, and simmer uncovered for 25-30 minutes to let flavors concentrate. For an instant boost, add 1 tsp soy sauce or a pinch of MSG (if you use it) at the end.