Soups & Stews
This Andersen's split pea soup copycat recipe delivers the same smoky bacon depth and herbaceous richness you'd find in their iconic one-pot creation. The secret lies in slow-cooked ham hocks and crispy bacon that infuse the broth with unmistakable savory notes—something you won't find in basic recipes.
I've replicated the perfect balance of tender peas, hearty ham, and aromatic herbs that make this more than just a soup.
The magic happens during the 30-minute browning phase where bacon and ham develop deep caramelized flavors, then simmer for 2+ hours until the peas break down into a velvety texture.
This isn't your grandmother's split pea soup—it's a restaurant-quality dish with layers of complexity that come from proper technique and quality ingredients. The result is a bowl so satisfying it disappears faster than you can say "second helping."
What sets this apart is the herb blend—parsley, thyme, and bay leaf—that builds flavor as it simmers, creating that signature Andersen's aroma. The ham hocks contribute gelatinous richness that makes every spoonful feel indulgent, while the bacon adds smoky crunch that elevates it beyond ordinary pea soup.
This is comfort food at its finest, perfect for cold evenings when you want something hearty and deeply flavorful.
Serve with crusty bread to soak up every last drop of that smoky, herby broth. The leftovers actually improve overnight as flavors meld further—proof this copycat recipe truly captures the essence of the original. Let's get cooking!
Ingredients for andersen's split pea soup copycat
Six core ingredients build this restaurant-quality split pea soup with smoky bacon and herb layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Green Split Peas 🌱 | 2 cups | Rinsed to remove debris |
| Bacon 🥓 | 1 ½ lb | Thick-cut, smoked preferred |
| Ham Hocks 🍖 | 2 whole | Smoked for depth of flavor |
| Yellow Onion 🧅 | 1 whole | Large, roughly chopped |
| Carrots 🥕 | 4 medium | Peeled, cut into chunks |
| Celery Stalks 🧅 | 4 whole | Cut into 1-inch pieces |
| Garlic Cloves 🧄 | 6 cloves | Smashed, not minced |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Fresh Thyme 🌿 | 2 sprigs | Or 1 tsp dried thyme |
| Bay Leaves 🌿 | 2 whole | Standard dried leaves |
| Chicken or Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Crusty Bread 🍞 | 1 loaf | For serving, optional |
| Olive Oil 🫒 | 2 tbsp | For browning bacon |
The bacon and ham hocks are non-negotiable for that signature Andersen's depth. Thick-cut bacon from Costco or Trader Joe's gives the best smoky crunch, while smoked ham hocks add gelatinous richness—ask your butcher for smoked if unsure. The split peas? Bob's Red Mill or any quality brand, but never canned peas. They need the long simmer to break down properly. Fresh herbs matter too—Trader Joe's has affordable thyme and parsley bundles that stay fresh longer than grocery store bunches.
No ham hocks? Substitute smoked turkey legs or extra bacon, but expect less gelatinous richness. Fresh thyme unavailable? Dried at one-third the amount works, but toast it first in a dry pan for 30 seconds to wake up the flavor. The broth is where you can get creative—homemade chicken broth is ideal, but low-sodium store-bought in a pinch. For the carrots and celery, baby carrots and celery hearts save chopping time without sacrificing flavor. And if you're short on time, pre-chopped mirepoix mixes from the freezer section do the trick.
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for 4-5 days, or freeze portions for up to 3 months. The bacon fat solidifies when chilled, so reheat gently on the stove with a splash of broth to restore that velvety texture. I always make a double batch—leftovers disappear fast. The crusty bread? Store-bought sourdough from the bakery section works perfectly, or toast your own baguette for that authentic crunch.
Why You'll Love This Recipe
- No-Chop Shortcut: I swear by the "dump-and-go" method here—just toss in whole carrots and onion chunks, and the soup breaks them down beautifully. No knife skills required, and the ham hocks melt into flavor without extra work.
- Smoky Bacon Magic: That crispy bacon and salty ham hock combo? It’s the secret weapon—deep, savory, and just enough to make you forget you’re eating peas. Honestly, the first bite had me questioning why I didn’t make this sooner.
- Freezer-Friendly Favorite: Make a double batch and freeze half—it reheats like a dream and tastes even better the next day. My go-to for lazy Sundays or when I need to feed a crowd without stressing.
- Pantry Staple Power: Split peas, bacon, and ham hocks? All budget-friendly and shelf-stable. Between us, this soup costs next to nothing but feels like a fancy meal—perfect for stretching ingredients without sacrificing taste.
Step-by-step instructions for Andersen's split pea soup copycat recipe
Here's how to recreate that signature smoky depth and rich texture in your own kitchen.
Brown the Bacon and Render the Ham Hocks
In a large Dutch oven, heat the 2 tablespoons olive oil over medium heat. Add the 1.5 pounds bacon, cut into ½-inch pieces, and cook for 8-10 minutes until the edges are deep golden brown and crispy. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
Increase heat to medium-high and add the 2 whole ham hocks, skin-side down. Cook for 5-6 minutes until the skin begins to brown and crisp. Flip the ham hocks and cook another 4-5 minutes until well-browned on all sides. This browning step develops deep, smoky flavors that form the soul of the soup.
Sauté the Vegetables and Build the Flavor Base
Add the 1 whole yellow onion, 4 medium carrots, and 4 whole celery stalks, all cut into ½-inch chunks. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. The vegetables should release their juices and caramelize slightly at the edges.
Add the 6 smashed garlic cloves, 2 whole bay leaves, and 2 sprigs fresh thyme. Stir for 30 seconds until the garlic becomes fragrant and lightly golden—this prevents it from burning while still releasing its full flavor. Sprinkle with 2 teaspoons salt and 1 teaspoon freshly cracked black peppercorns, then stir to combine.
Add the Split Peas and Broth for Simmering
Add the 2 cups dried green split peas to the Dutch oven, stirring to coat them in the rendered bacon fat and caramelized vegetables. Pour in the 6 cups chicken or vegetable broth, ensuring all ingredients are submerged. Bring the mixture to a gentle boil over high heat, then immediately reduce to a simmer. The liquid should bubble gently—if it boils too vigorously, the peas may cook unevenly.
Add the reserved bacon back to the pot, along with the ham hocks. Cover the Dutch oven and simmer for 1 hour, stirring occasionally. This initial simmering time allows the peas to rehydrate and begin breaking down, while the ham hocks release their gelatinous collagen for a velvety texture.
Simmer Until Peas Are Tender and Flavor Is Deep
After the initial 1 hour, uncover the pot and continue simmering for another 1-2 hours until the split peas are fork-tender and the soup has thickened to a creamy consistency. The ham hocks should be easily pulled apart with a fork, indicating they've rendered their collagen. Taste the soup and adjust seasoning if needed—this is the moment to balance the flavors.
If the soup is too thick, add ½ cup water or broth to reach your desired consistency. The soup should coat the back of a spoon but still be light enough to ladle easily. This simmering time is where the magic happens—the flavors meld and deepen, creating that signature Andersen's taste.
Finish and Serve with Fresh Herbs
Remove the ham hocks from the soup and set aside. Using a slotted spoon, remove and discard the bay leaves and thyme sprigs. Skim off any excess fat from the surface of the soup if desired—this step is optional but can make the soup lighter.
Return the soup to a gentle simmer and stir in the ¼ cup chopped fresh parsley. This final herb addition brightens the soup and adds a fresh contrast to the rich, smoky flavors. Ladle the soup into bowls, garnish with additional parsley if desired, and serve immediately with crusty bread for dipping. The ham hocks can be shredded and served on top for extra richness.
Pro Tips For Making Andersen'S Split Pea Soup Copycat
- CRACK THE HAM HOCKS FIRST: I learned this the hard way—skip the ham hocks until the very end, and you’ll end up with tough, flavorless meat. Simmer them separately in fresh water for 30 minutes before adding to the pot, then remove and shred. The broth will be rich, and the meat will fall apart like it’s supposed to.
- SWEAT THE ONIONS LOW AND SLOW: High heat turns onions to mush, and mushy onions make mushy soup. Cook them over medium-low with a splash of water until they’re translucent and caramelized—about 10 minutes. This builds the base flavor without turning your split peas into a sad, watery paste.
- DON’T SKIP THE PEAS’ SOAK: Yes, even if you’re impatient like me. Give those dried split peas a 1-hour soak in cold water before cooking—it cuts the cook time and keeps them from turning to glue. Drain well, but don’t rinse; the starch is what thickens the soup later.
- UPGRADE WITH SMOKED PAPER: This isn’t the prettiest method, but it works: Wrap a few strips of uncooked bacon around a sheet of aluminum foil, crumple it into a loose ball, and toss it in with the peas. The bacon renders fat into the soup, and the foil keeps it from burning—no extra cleanup, just deeper flavor.
Health benefits of these flavors
Protein Powerhouse
This hearty split pea soup packs a protein punch with 20-25 grams per serving, thanks to the combination of bacon and ham hocks. The ham hocks contribute collagen-rich gelatin that transforms the soup into a velvety, satisfying dish—something basic recipes often miss.
For vegetarians, substituting tofu or tempeh maintains protein levels while keeping the dish filling. 💪
Fiber-Rich Foundation
The 2 cups dried green split peas deliver 16 grams of fiber per serving, supporting digestion and keeping you full for hours. This fiber content helps stabilize blood sugar levels, making it an excellent choice for balanced meals.
The peas also contain plant-based protein, making this a great option for those looking to reduce meat intake without sacrificing satisfaction.
Bone-Strengthening Nutrients
Ham hocks are a calcium and phosphorus powerhouse, contributing to bone health with each serving. The carrots and celery add vitamin K, which works synergistically with calcium for strong bones.
This combination makes the soup a nutrient-dense option for supporting skeletal health, especially when paired with a side of whole-grain bread for extra magnesium.
Antioxidant Boost
The fresh parsley and thyme in this recipe aren't just for flavor—they're packed with vitamin C and antioxidants that combat oxidative stress. Parsley also contains vitamin K, which aids in blood clotting and bone metabolism.
The smoked bacon adds selenium, a mineral that supports thyroid function and immune health, balancing the dish's nutritional profile.
Low-Calorie Comfort
Despite its rich flavors, this soup is surprisingly moderate in calories—about 350-400 calories per serving—thanks to the fiber-rich peas and lean protein from the ham.
The low-fat broth and herb-forward seasoning keep calories in check while delivering maximum satisfaction. It’s the perfect comfort food that won’t weigh you down.
Meal-Prep Friendly
Leftovers retain their nutritional integrity for 4-5 days in the fridge, making this an ideal meal-prep soup. The peas continue to soften and absorb flavors, enhancing the dish’s depth over time.
Freezing is also an option, though the texture may slightly alter—just add a splash of broth when reheating to restore creaminess. The high protein and fiber content makes it a great option for lunchboxes or workday meals.
Nutrition facts
Frequently asked questions
Can I make this Andersen's split pea soup without ham hocks?
Yes, but you'll lose some of that signature richness. Substitute with 2 smoked turkey legs or 1 extra pound of bacon—just know the texture will be slightly less velvety. For a vegetarian version, use 2 cups extra-firm tofu pressed and cubed, but simmer it longer (add it after the initial 1 hour of cooking).
How do I know when the split peas are done?
Peas should be fork-tender—they'll hold their shape but easily mash with gentle pressure. The soup will also thicken noticeably, coating the back of a spoon. If they're still crunchy after 2.5 hours, add ½ cup water and simmer 15 more minutes—don't overcook or they'll turn mushy.
Why does my soup taste bland compared to the restaurant version?
Three likely culprits: under-browning the bacon/ham, rushing the simmer time, or skipping the herb blend. The key is the 30-minute browning phase—let those meats develop deep color. Also, taste as you go and adjust salt gradually. A splash of apple cider vinegar (1 tsp) before serving can brighten flavors too.
Can I make this in a slow cooker?
Brown the bacon/ham hocks first, then transfer everything to the slow cooker with 4 cups broth (less liquid = thicker soup). Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker method actually enhances the gelatin release from the ham hocks, making it even creamier. Just add fresh parsley at the end.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat with a splash of broth or water to restore creaminess. Microwaving can make the peas mushy—never reheat uncovered. For extra richness, stir in 1 tbsp butter or bacon fat while warming. Leftovers actually improve overnight as flavors meld further!