Soups & Stews
Betty Crocker's cabbage soup recipe delivers hearty, comforting flavor in a single pot—perfect for busy families and cozy weeknights. This classic vegetarian soup transforms simple ingredients into a savory, spiced masterpiece with tender cabbage, aromatic herbs, and a rich broth that warms from the first spoonful. The one-pot method ensures minimal cleanup while maximizing flavor, making it an ideal choice for those seeking a foolproof, nourishing meal.
The secret lies in slow-cooked onions and garlic that form a flavorful base, while cabbage and potatoes soften into perfect tenderness. A blend of traditional spices—like bay leaves, black pepper, and a touch of paprika—adds depth without overpowering the natural taste of the vegetables.
The soup thickens beautifully as it simmers, creating a satisfying, brothy texture that pairs perfectly with crusty bread or a side salad.
What sets this recipe apart is its ability to stretch a few key ingredients into a full, satisfying meal—ideal for stretching groceries or meal prepping. The cabbage becomes sweet and tender, the carrots caramelize slightly, and the broth absorbs all the savory notes.
It’s the kind of soup that tastes even better the next day, making it a staple for lazy Sundays or quick dinners.
Serve it as-is for a light but filling meal, or add a dollop of sour cream or a sprinkle of fresh parsley for extra brightness. This one-pot wonder is designed to be simple, adaptable, and full of the comforting flavors Betty Crocker fans expect—no shortcuts, just reliable, homey goodness.
Ingredients for betty crocker cabbage soup
Simple pantry staples transform into Betty Crocker's iconic hearty, spiced cabbage soup masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 2 whole | Diced into small pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Carrots 🥕 | 4 medium | Peeled and sliced into rounds |
| Green Cabbage 🥬 | 1 small head | Shredded into thin strips |
| Russet Potatoes 🥔 | 3 medium | Peeled and cubed evenly |
| Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | For rich depth of flavor |
| Bay Leaves 🌿 | 2 whole | Fresh or dried preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked for intensity |
| Sweet Paprika 🌶️ | 1 tsp | Smoked variety for depth |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing vegetables |
The onions and garlic form the flavor foundation—slow-cooking them until deeply caramelized is non-negotiable. Yellow onions work best here, with their sweet undertones complementing the cabbage's earthiness. For the garlic, fresh cloves are essential; pre-minced garlic lacks the aromatic punch. If you're short on time, Costco's bulk onion bags and fresh garlic cloves from the produce section will save you chopping. The carrots should be medium-sized for even cooking—larger ones will stay crunchy. Look for firm, vibrant orange carrots with no soft spots; Trader Joe's often carries the sweetest varieties.
No fresh bay leaves? Dried bay leaves work at half the amount, but fresh infuses more complex flavor. The tomato paste can be substituted with crushed tomatoes at double the quantity, though it won't develop the same depth. For a smokier profile, swap sweet paprika for smoked paprika at the same amount. The vegetable broth is the soup's backbone—low-sodium versions prevent over-salting, but you can always adjust. If you're using store-bought broth, Pacific Foods or Imagine brands have the cleanest flavor profiles. The potatoes should be Russet or Yukon Gold for their creamy texture when cooked; red potatoes hold their shape too much for this dish.
This soup tastes even better the next day as flavors meld. Store in an airtight container for up to 5 days in the fridge, or freeze portions for 3 months. For meal prep, double the batch and freeze half immediately—perfect for lazy weeknights. The parsley garnish adds freshness, but it's optional; frozen parsley works in a pinch. If you prefer extra richness, stir in a dollop of Greek yogurt or vegan sour cream before serving. The one-pot method makes cleanup effortless, leaving you more time to enjoy the comforting aroma filling your kitchen.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no chopping boards, no extra pans. Just toss those onions, garlic, and carrots straight into the pot with the cabbage and potatoes, and let the stove do the work. My hands stay clean, and my kitchen stays tidy. (Yes, even on a Tuesday night.)
- Garlicky Comfort Bomb: That first whiff of sautéed garlic and onions? Instant mood booster. The Betty Crocker version nails the balance—sweet from the carrots, earthy from the potatoes, and a tangy kick from the cabbage. It’s the kind of soup that makes you sigh before you’ve even taken a bite.
- Lunchbox Hero: Between us, this soup is my meal prep MVP. Pack it cold for work lunches, or reheat it for dinner—it reheats like a dream. The potatoes stay creamy, the cabbage holds its crunch, and nobody ever complains. (My daughter even sneaks it when I’m not looking.)
- Budget Win: Half a head of cabbage, a couple potatoes, and a few onions stretch this recipe into four hearty servings. I’ve made it for potlucks, sick days, and grocery-night leftovers—it’s always the dish that gets cleared first. Plus, it’s cheaper than takeout, but way better.
Step-by-step instructions for Betty Crocker's cabbage soup
This classic one-pot method delivers rich, hearty cabbage soup with tender vegetables and deep flavor.
Sauté the Aromatic Base
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat. Add the 2 whole yellow onions and cook for 5 minutes until softened and translucent, stirring occasionally to prevent browning. This foundational step builds flavor that carries through the entire soup.
Add the 4 cloves garlic cloves and cook for 1 minute until fragrant—don't let it brown or it'll turn bitter. Immediately stir in the 1 teaspoon sweet paprika and 1 teaspoon ground black pepper, coating the onions and garlic evenly. This spice blend forms the aromatic backbone of the soup, balancing the earthy cabbage flavors.
Develop the Vegetable Foundation
Add the 4 medium carrots and 3 medium russet potatoes to the pot, stirring to combine with the onions. Cook for 3 minutes until the potatoes begin to soften slightly at the edges. This preliminary cooking prevents them from breaking apart later in the simmering process.
Stir in the 2 tablespoons tomato paste and cook for 1 minute, allowing it to deepen in color and meld with the spices. This step intensifies the umami profile that makes the soup so satisfying. Pour in the 6 cups vegetable broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pot for maximum flavor extraction.
Simmer the Vegetables
Add the 1 small head green cabbage and 2 whole bay leaves to the pot. Reduce heat to low and let the soup simmer uncovered for 25 minutes, stirring occasionally. The vegetables should soften but maintain their shape—this is where the magic happens as flavors meld together.
After 20 minutes, taste the soup and adjust seasoning with the 1.5 teaspoons salt. The cabbage should be tender when pierced with a fork but still hold its structure. If the soup appears too thin, reduce by 10 minutes uncovered to concentrate the flavors. This simmering time is critical for developing the soup's characteristic depth.
Finish and Garnish
Remove the 2 whole bay leaves and stir in the 0.25 cup fresh parsley. Simmer for an additional 5 minutes to allow the parsley to brighten the flavors. The soup should now have a rich, aromatic quality with perfectly balanced sweetness from the carrots and earthiness from the cabbage.
Ladle the soup into bowls and serve immediately while hot. The combination of tender vegetables, aromatic spices, and deeply flavorful broth creates a comforting, satisfying meal that's perfect for any occasion. Each spoonful delivers the perfect balance of textures and flavors that make this soup a classic.
Pro Tips For Making Betty Crocker Cabbage Soup
- SOFTEN POTATOES FIRST: Start your potatoes in boiling salted water for 5 minutes before adding them to the soup—this guarantees they’ll break down evenly instead of sitting like rocks. (I learned this the hard way when my first batch had half-cooked chunks that looked like sad, undercooked hockey pucks.)
- SLICE CABBAGE THIN: Cut the green cabbage into ¼-inch strips instead of rough chunks—it cooks faster and blends into the broth more smoothly. Thick pieces turn mushy, while thin ones soften perfectly without falling apart. (Yes, it takes 10 extra seconds, but your soup will actually taste like soup.)
- SAUTÉ ONIONS LOW: Cook the onions and garlic on medium-low heat until they’re golden, not browned—burnt onions make the soup taste bitter, and no one wants that. If you’re impatient, lower the heat and stir more often. (I know, I know, but trust the process.)
- USE FROZEN CARROTS: Skip the chopping and grab frozen carrots—they’re pre-diced, thaw quickly, and won’t overcook like fresh ones can. Toss them in straight from the bag once the soup’s simmering, and they’ll soften right along with the rest. (Your knife will thank you.)
Pro cooking tips for this dish
Sauté Like a Pro
For that deep, caramelized flavor in your cabbage soup, cook your onions over medium heat for at least 5 minutes—don’t rush this step! I like to use a large Dutch oven because it gives the onions room to spread out and develop those sweet, golden edges.
If they start to brown too quickly, reduce the heat slightly. The goal is to get them translucent and tender without burning—this builds the flavor foundation that makes the whole soup sing. 🌡️
Spice Layering
Add your paprika and black pepper after the garlic but before the carrots and potatoes. This ensures the spices coat everything evenly as they cook. I find that smoked paprika adds an extra layer of depth, but stick with sweet paprika if you want a more traditional Betty Crocker-style flavor.
A quick trick: Toast the spices in the pot for 30 seconds before adding the broth—this wakes up their aromas and makes the soup taste more complex. 🌶️
Simmering Secrets
Simmering uncovered is key—it lets excess moisture evaporate, concentrating the flavors. If your soup looks too thin after 20 minutes, uncover it and let it reduce by 10 minutes on low heat. This isn’t just about thickening; it’s about deepening the broth’s richness.
I also recommend stirring occasionally to prevent the potatoes from sticking to the bottom, which can make the soup taste bitter. A wooden spoon works best for gentle stirring. ⏰
Bay Leaf Hack
Fresh bay leaves infuse more flavor than dried, but if you’re using dried, cut them in half first. Place them near the center of the pot where the heat is most direct—this ensures they release their aromatic oils into the broth.
Remove them before serving, or they’ll leave a slightly bitter aftertaste. Pro tip: If you forget to remove them, strain the soup through a fine-mesh sieve before serving. 🌿
Parsley Brightens
Stir in the fresh parsley in the last 5 minutes of cooking—this keeps its vibrant color and fresh flavor. If you’re short on time, frozen parsley works in a pinch, but it won’t be as bright.
For an extra pop of color, I sometimes add a pinch of red pepper flakes at the same time. The parsley not only garnishes the soup but also balances the earthy cabbage with a bright, herbaceous note. 💫
One-Pot Magic
The Dutch oven isn’t just for cooking—it’s your cleanup shortcut. After simmering, let the soup sit off the heat for 5 minutes before serving. This gives the flavors one last chance to meld together.
If you’re meal prepping, let the soup cool completely before storing it in an airtight container—this prevents condensation and keeps it fresh for up to 5 days. The one-pot method means less washing up and more time enjoying your comforting bowl of soup. ✨
Nutrition facts
Frequently asked questions
Can I make this cabbage soup without potatoes?
Swap the potatoes for 2 cups of chopped celery or 1 cup of diced butternut squash for a lighter texture. The carrots and cabbage will still provide heartiness, while celery adds a refreshing crunch. For extra richness, add 1 cup of white beans instead of potatoes—they hold their shape well and boost protein.
How do I make this soup thicker?
If your soup is too thin, simmer it uncovered for an extra 10-15 minutes to reduce the liquid. For instant thickening, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer for 2 minutes. Another trick: Mash a few cooked potatoes against the pot's side to release starch. Avoid over-thickening—this soup should still be brothy and comforting!
Can I use canned tomatoes instead of tomato paste?
Yes, but adjust the amount! Use 1 cup crushed tomatoes (not juice) instead of the 2 tablespoons tomato paste. Drain excess liquid first to prevent thinning the soup. For deeper flavor, simmer the tomatoes with the onions and garlic for 5 minutes before adding broth. The acidity will brighten the cabbage's earthiness beautifully.
Is this soup freezer-friendly?
Perfect for freezing! Let the soup cool completely, then transfer to airtight containers or freezer bags, leaving 1-inch headspace for expansion. It keeps for 3 months. Thaw overnight in the fridge—never at room temperature—and reheat gently on the stove. The flavors actually improve after freezing, making it ideal for busy weeks!
What if my cabbage tastes too bitter?
Bitter cabbage usually means it wasn't cooked long enough. Simmer uncovered for 5 more minutes to soften it further. For extra sweetness, add 1 teaspoon sugar or 1 tablespoon apple cider vinegar at the end. Avoid over-salting—this can accentuate bitterness. If the bitterness persists, try a different cabbage variety like green cabbage (less bitter than red).