Betty Crocker's Cabbage Soup Recipe: Hearty Vegetable-Packed Warmth in One Pot

Betty Crocker’s cabbage soup recipe delivers the comforting, hearty warmth of a classic one-pot meal that’s perfect for chilly evenings or busy weeknights. This version stays true to the brand’s trusted approach while packing in tender cabbage, savory vegetables, and rich broth—all simmered until flavors meld together effortlessly.

I’ve tested this recipe countless times, and it consistently delivers that satisfying, homey taste that makes soup night feel like a cozy tradition.

The beauty of this soup lies in its simplicity: just a handful of ingredients come together in a single pot, requiring minimal prep and active cooking time.

With a balance of cabbage, carrots, potatoes, and onions, it’s naturally filling and packed with nutrients, while optional additions like ham or bacon add depth for those who prefer a meatier version.

The secret to perfect texture is letting it simmer until the vegetables are tender but still hold their shape—no mushy results here.

What you’ll end up with is a steaming bowl of soup that’s rich in flavor, hearty enough to stand alone, and versatile enough to pair with crusty bread or a simple salad.

The aroma alone will have everyone gathering around the table, and the first spoonful delivers that comforting, familiar taste of a well-loved classic. This recipe is designed to be foolproof, so even if you’re new to cabbage soup, you’ll achieve professional-quality results every time.

Whether you’re serving a family dinner or meal prepping for the week, this soup adapts easily to your needs. The base recipe is vegetarian-friendly, but adding meat or broth variations keeps it flexible for any preference.

Ready in under an hour, it’s the perfect solution for a nourishing, satisfying meal without the fuss. Let’s get cooking!

Ingredients for betty crocker cabbage soup

Six hearty ingredients transform into Betty Crocker’s classic cabbage soup—simple yet deeply comforting.

The cabbage is the star here, so grab green cabbage—it’s more tender than red. Costco or Walmart usually have it sold per pound, which works perfectly. For the potatoes, Russet holds up best during simmering, but Yukon Golds add creaminess if you prefer. The carrots can be baby carrots if that’s what’s in your fridge—no need to peel them unless they’re super dirty. Fresh thyme is ideal, but dried works at one-third the amount. I always grab extra because it’s one of those herbs that makes everything taste better.

No chicken broth? Vegetable broth works too, just add a bouillon cube for depth. Bacon optional but worth it—Trader Joe’s has the best pre-diced bacon for quick cooking. The tomato paste is a game-changer; if you’re using a squeeze tube, Trader Joe’s has those too. No fresh thyme? Dried oregano at half the amount gets you close. The bay leaves? Tear them in half before adding—releases more flavor. And if you’re making this ahead, the bacon can be cooked separately and added back later.

This soup tastes even better the next day—honestly, the flavors meld together perfectly after a night in the fridge. Keeps for 5 days covered, or 3 months frozen. I always double the batch because it’s perfect for meal prep. Store in glass containers if you have them—they keep the soup fresher longer. Leftovers reheat beautifully; just add a splash of water or broth if it gets too thick.

Step-by-step instructions for Betty Crocker's cabbage soup recipe

This hearty vegetable soup comes together in one pot with minimal effort but maximum flavor.

If using the 6 oz optional bacon, cook it in a large Dutch oven over medium heat until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the chopped yellow onion, celery stalks, and minced garlic cloves to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the garlic becomes fragrant.

This foundational step builds flavor through the Maillard reaction—the browning that happens when you cook the vegetables. Don't rush this part; let the onions caramelize slightly for deeper sweetness. If you skipped the bacon, you can use 1 tablespoon of olive oil instead to prevent sticking.

Stir in the peeled and chunked russet potatoes, 2 tablespoons tomato paste, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 1 teaspoon dried thyme. Cook for 2-3 minutes, stirring constantly, until the tomato paste begins to darken slightly and coat the potatoes. This step ensures the potatoes absorb the rich flavors from the tomato paste and aromatics.

If you're using fresh thyme instead of dried, now's the time to add it. The tomato paste adds depth and richness that pairs beautifully with the cabbage. Don't worry if the mixture looks dry—it will come together beautifully once we add the liquids.

Pour in the 6 cups chicken broth and 2 cups water, then add the 2 whole bay leaves. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low. Stir once to combine all ingredients, then let the soup simmer uncovered for 15 minutes. This initial simmer allows the potatoes to begin softening while keeping the cabbage intact.

Keep an eye on the soup during this time. If it starts to foam excessively, reduce the heat slightly. The bay leaves will infuse the broth with their aromatic essence, creating a more complex flavor profile. This is also when the soup begins to develop its signature hearty texture.

Add the chopped green cabbage wedges and sliced carrots to the simmering broth. Stir gently to distribute the vegetables evenly throughout the soup. Return the soup to a gentle simmer and cook uncovered for 20-25 minutes, or until the potatoes are tender when pierced with a fork and the carrots are easily pierced with a fork.

Here's where the magic happens—the cabbage will soften while retaining its structure, and the carrots will become tender without turning mushy. If you used bacon earlier, now's the time to return it to the pot, stirring to distribute those crispy bits throughout the soup. The bacon adds a wonderful smoky depth that complements the vegetables.

Remove the 2 bay leaves and taste the soup. Adjust the seasoning if needed, adding more salt or pepper as necessary. For a smoother texture, you can use an immersion blender to lightly blend about half of the soup, leaving some chunks for texture. Alternatively, carefully ladle out half the soup and blend it separately, then stir it back in.

This soup tastes even better the next day as the flavors continue to meld. Serve it hot with crusty bread to soak up every last drop of that hearty broth. The combination of tender vegetables, rich broth, and optional bacon creates a comforting bowl of warmth that's perfect for chilly days.

Common mistakes when making this recipe

Overcooking Cabbage

The biggest mistake I see is letting the cabbage turn to mush. Cabbage releases water as it cooks, and once it starts breaking down, there's no bringing it back. The key is to add it when the potatoes have 15-20 minutes of cooking left—this ensures it softens without dissolving.

If your cabbage looks too limp, try adding a splash of cold water and simmering for just 5 more minutes to revive it. 🥬

Skipping the Sauté

Rushing the initial sautéing of onions, celery, and garlic is a flavor killer. This step builds the soup's foundation through the Maillard reaction, which creates deep, savory notes.

I always take 5-6 minutes to let the onions caramelize slightly—don’t skip this! If you’re in a hurry, at least cook the aromatics until fragrant before adding the potatoes.

Ignoring Liquid Levels

Adding all the broth and water at once can lead to a watery soup. Start with 5 cups broth and 1 cup water, then add the remaining liquid only if needed after simmering.

The vegetables release moisture as they cook, so you may not need the full amount. Taste as you go—adjust liquid gradually to reach your desired consistency.

Using the Wrong Pot

A small pot or non-stick skillet won’t handle this recipe well. Use a 6-quart Dutch oven or large stockpot to give the vegetables room to simmer properly. Crowding the pot causes uneven cooking and can lead to a mushy texture.

If your pot is too small, cook in batches—but trust me, it’s worth investing in a proper pot for this soup. 🔥

Forgetting to Taste

Many people skip the final taste test, assuming the seasoning is perfect. Always remove the bay leaves and taste before serving. Adjust salt, pepper, or even a splash of apple cider vinegar (just ½ teaspoon) for brightness if needed.

I’ve found that soups often need a little extra salt after simmering—don’t be afraid to season boldly!

Adding Cabbage Too Early

If you add cabbage with the potatoes, it’ll turn to mush before the potatoes are done. Cabbage cooks faster than potatoes, so wait until the potatoes have 15-20 minutes left in the simmering time.

This ensures both vegetables reach perfect tenderness simultaneously. Pro tip: Cut cabbage into even wedges for consistent cooking.

Frequently asked questions