Soups & Stews
Betty Crocker's cabbage soup brings comfort to the table with its hearty one-pot simplicity and familiar flavors that warm the soul. This recipe delivers the classic combination of tender cabbage, hearty potatoes, and aromatic vegetables—all simmered together in a rich broth that fills your kitchen with homey aromas.
The secret lies in balancing sweet and savory notes, creating a soup that's both satisfying and approachable for family dinners. What makes this recipe special is its foolproof technique that transforms simple ingredients into a restaurant-worthy meal.
With just 30 minutes of active prep and 45 minutes of simmering, you'll have a steaming bowl of soup that's perfect for chilly evenings. The addition of celery crowns adds a delightful crunch that elevates every spoonful, making it a standout dish.
The result is a rich, flavorful soup with perfectly tender vegetables and a broth that's deeply aromatic. Each bite delivers a harmonious blend of earthy cabbage, creamy potatoes, and sweet carrots—all tied together by the comforting embrace of the broth.
This is the kind of meal that brings people together, whether it's a weeknight dinner or a cozy gathering with loved ones. Betty Crocker's approach ensures restaurant-quality results without the fuss, making it ideal for home cooks of all skill levels.
The one-pot method keeps cleanup minimal, while the familiar ingredients make it a go-to recipe for busy families. Serve it with crusty bread for the ultimate comfort food experience.
Ingredients for betty crocker cabbage soup
Betty Crocker's classic cabbage soup transforms humble pantry staples into a restaurant-worthy one-pot masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onion 🧅 | 1 whole | Diced, medium size preferred |
| Carrots 🥕 | 4 medium | Peeled and sliced into rounds |
| Celery Stalks 🧅 | 3 whole | Cut into 1-inch pieces for crowns |
| Russet Potatoes 🥔 | 2 lb | Peeled and cubed into 1-inch pieces |
| Green Cabbage 🥬 | 1 small | Shredded, core removed |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred for balance |
| Tomato Paste 🍅 | 2 tbsp | Smooth, no sugar added |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Bay Leaves 🌿 | 2 whole | Fresh preferred for aroma |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Apple Cider Vinegar 🍎 | 1 tbsp | Balances sweet and savory |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
The cabbage and potatoes are the heart of this soup, so choose firm, fresh cabbage with crisp leaves—avoid any with yellowing or wilted spots. For potatoes, Russet or Yukon Gold work best due to their creamy texture when cooked. Trader Joe's and Whole Foods often carry pre-washed cabbage, saving prep time. Celery crowns should be crisp and bright green, not rubbery or discolored. The carrots can be any variety, but orange or purple add vibrant color to the finished dish. If using pre-cut vegetables, check for freshness—they should look recently sliced, not dried out.
No chicken broth? Vegetable broth works perfectly, though the flavor profile will be subtly different. Fresh thyme is ideal, but dried thyme at one-third the amount is a fine substitute. Short on apple cider vinegar? Lemon juice or white vinegar in equal measure will keep the balance. For tomato paste, San Marzano is the gold standard, but any smooth, no-sugar-added paste will do. The celery crowns can be made ahead and stored in the fridge for up to 3 days—just keep them submerged in water to maintain crispness. If you prefer a smoother soup, blend half of the finished soup for a creamy texture.
This soup tastes even better the next day as flavors meld together. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. For freezing, portion into individual containers to reheat just what you need. The celery crowns can be blanched and frozen separately for up to 2 months—just toss them in boiling water for 30 seconds before adding back to the soup. To reheat, warm on the stove over medium-low heat, stirring occasionally, until thoroughly heated through. Serve with crusty bread or a sprinkle of fresh parsley for added brightness.
Why You'll Love This Recipe
- Here’s what sold me: that perfect balance of tender potatoes and crisp-tender cabbage. The carrots and celery add just enough sweetness to cut through the richness, while the onions deepen the flavor without overpowering. It’s the kind of soup that makes you want a second bowl—guilty.
- I’ll be real: most soups turn sad after day two. Not this one. The flavors actually improve as it sits—like a cozy hug for your taste buds. Reheat it, add a splash of broth, and it’s just as good as day one. Perfect for meal prep or when you’re too lazy to cook again.
Step-by-step instructions for betty Crocker's cabbage soup
This hearty soup comes together in a single pot with minimal cleanup and maximum flavor.
🍳 Step 1: Sauté the Vegetable Base
Heat the 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the diced yellow onion, sliced carrots, and 1-inch celery crown pieces. Cook for 8-10 minutes until the vegetables soften slightly and the onion becomes translucent.
Here's the thing—don't rush this step. You want the vegetables to develop a gentle sweetness and release their natural juices before adding any liquid. Stir occasionally to prevent browning, but let them develop color in spots for deeper flavor. The celery crowns should retain their shape while the carrots begin to caramelize just slightly at the edges.
🍳 Step 2: Add Aromatics and Tomato Paste
Push the sautéed vegetables to one side of the pot and add the 2 tablespoons tomato paste to the empty space. Let it cook for 1 minute until it darkens slightly, then stir to distribute evenly. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant—this prevents the garlic from burning while developing its full flavor profile.
Now combine everything in the pot and stir well. Add the 1 teaspoon dried thyme, 2 whole bay leaves, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. The spices should coat all the vegetables evenly. This is where the foundation of your soup's flavor develops, so take your time ensuring everything is well incorporated.
🥘 Step 3: Build the Soup with Potatoes and Cabbage
Pour in the 6 cups chicken broth and stir to combine. Add the 2 pounds cubed russet potatoes and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to medium-low and let it simmer for 10 minutes to allow the potatoes to begin softening.
After 10 minutes, add the shredded green cabbage and the 1 tablespoon apple cider vinegar. The vinegar balances the sweetness of the vegetables and adds brightness to the finished soup. Stir gently to distribute the cabbage evenly—it needs to cook just until tender but still retain some crunch. This is where the soup transforms from a simple broth to a hearty, textured meal.
⏰ Step 4: Simmer to Perfect Tenderness
Continue simmering uncovered for 20-25 minutes until the potatoes are fork-tender and the cabbage has softened but still holds its shape. You want the potatoes to be easily pierced with a fork but not falling apart—this ensures they hold their structure while releasing starch to thicken the broth naturally.
Taste and adjust seasoning if needed. The soup should be well-seasoned but not overly salty. If it needs more depth, a pinch of salt or a splash of vinegar can balance the flavors. Real talk: this is the moment where all the individual flavors meld into a cohesive, comforting bowl of soup. The celery crowns should remain crisp, adding that satisfying textural contrast.
🍽️ Step 5: Serve Warm with Optional Garnishes
Ladle the soup into bowls and serve immediately. The one-pot method ensures everything stays warm and the flavors continue developing. For extra richness, you can stir in a dollop of sour cream or a sprinkle of fresh parsley before serving, though the soup is delicious as-is.
Each spoonful should deliver a perfect balance of tender vegetables, hearty potatoes, and the subtle tang from the vinegar. The celery crowns provide that satisfying crunch that makes this soup truly special. This recipe serves 6 generously, making it ideal for family meals or meal prep for the week ahead.
Pro Tips For Making Betty Crocker Cabbage Soup
- Sweat, Don’t Burn: The onions, carrots, and celery should soften, not turn to ash. Keep the heat medium-low and stir every 30 seconds—if you see brown spots, you’ve gone too far. I learned this the hard way when my first batch tasted like a campfire instead of comfort food.
- Cut Potatoes Evenly: Uneven potato chunks mean some will turn to mush while others stay rock-hard. Quarter the Russets lengthwise, then slice into ½-inch rounds—thick enough to hold shape but thin enough to cook through. (Yes, even if you’re impatient like me.)
- Salt the Water Generously: This isn’t a guess—add 2 teaspoons of salt to the soup pot before boiling. The potatoes and cabbage will soak it up, and the flavor will be balanced, not bland. I used to skimp, and the soup always tasted flat afterward.
- Shred Cabbage Last: Tossing in whole wedges of cabbage too early makes the soup watery and dull. Instead, add it in the final 10 minutes, then shred it by hand (or pulse briefly in a food processor) right in the pot. The texture stays crisp, and the flavor sings—no soggy disappointment here.
Dietary considerations for these flavors
Gluten-Free Adaptations
This classic cabbage soup is naturally gluten-free, but always double-check your chicken broth label—many store-bought versions contain hidden gluten. I recommend Pacific Foods or Imagine gluten-free broths for a safe bet.
The original recipe uses low-sodium broth to avoid over-salting, which is ideal for gluten-free diets that often require careful seasoning balance. 🌱
Vegetarian Option
Swap the chicken broth for vegetable broth (like Organic Valley or Amy's) to make this a hearty vegetarian dish. For extra protein, stir in ½ cup cooked lentils or 1 cup crumbled tofu during the final 10 minutes of simmering.
The celery crowns and cabbage provide plenty of texture without meat, while the vinegar keeps the dish bright and tangy.
Low-Carb Modifications
Reduce the 2 pounds russet potatoes to 1 pound and replace the rest with zucchini (diced) or cauliflower florets for a lower-carb version. The cabbage and carrots already provide natural sweetness, so no additional sugar adjustments are needed.
For extra flavor, add ½ teaspoon smoked paprika to the sautéed vegetables—it enhances the soup's depth without carbs. 🥬
Dairy-Free Serving
Skip the optional sour cream garnish and serve with dairy-free yogurt (like Coconut Dream) or a drizzle of olive oil instead. The broth's richness comes from the tomato paste and apple cider vinegar, so no dairy is needed for creaminess.
For a final touch, sprinkle with toasted pumpkin seeds for crunch and extra protein.
Allergen-Friendly Tips
For nut allergies, avoid garnishes like almond slivers. If celery is a concern, replace the celery crowns with shredded fennel (it adds a similar anise-like flavor). For soy allergies, use tamari instead of regular soy sauce if you choose to add it later.
Always verify all ingredients—even spices like thyme can sometimes be processed in shared facilities.
Nutrition facts
Frequently asked questions
Can I make this cabbage soup without potatoes?
Replace the 2 pounds potatoes with 2 cups diced butternut squash or 4 cups chopped kale for a lighter version. The squash adds natural sweetness while kale boosts nutrients. For heartier texture, use 1 cup cooked white beans instead—just add them with the cabbage during the final 10 minutes of simmering.
How can I make this soup spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika when sautéing the vegetables. For heat lovers, stir in 1 chopped chipotle pepper in adobo with the tomato paste. For extra depth, serve with a side of hot sauce or a sprinkle of red pepper flakes. The vinegar already adds brightness, so spice won't overpower the dish.
Why does my cabbage soup taste bland?
Bland flavor usually means the broth needs more seasoning or the vegetables weren't sautéed long enough. Try adding 1 extra bay leaf and ½ teaspoon more salt during cooking, or finish with a splash of vinegar and a pinch of sugar. For next time, caramelize the vegetables for 12-15 minutes before adding broth to develop deeper flavors.
Can I use frozen cabbage instead of fresh?
Yes, but thaw and drain it first to avoid watery soup. Use 1½ cups frozen chopped cabbage (about 1 small head) and add it with the potatoes. Frozen cabbage works well for convenience, though fresh cabbage has better texture. If using pre-shredded frozen cabbage, squeeze out excess moisture before adding to the pot.
How do I store leftovers for best results?
Cool the soup completely before transferring to airtight containers. It keeps in the fridge for 5 days or freezes for 3 months. For reheating, warm over medium-low heat on the stove, stirring occasionally. If the soup seems too thick after reheating, add a splash of broth or water. The celery crowns can be frozen separately for up to 2 months—just add them fresh when serving.