Soups & Stews
This Andersen's split pea soup copycat recipe delivers the smoky bacon and ham richness that made the restaurant version legendary—now you can recreate it in your own kitchen with the same depth of flavor.
The secret lies in slow-cooked ham, crispy bacon, and a carefully balanced blend of spices that simmer together for hours to develop that signature hearty taste. I've tested this method dozens of times to ensure every spoonful captures the restaurant's signature texture and aroma.
What sets this copycat version apart is the layered preparation that mimics the restaurant's technique. You'll start by browning the bacon and ham separately to build maximum flavor, then combine them with split peas and aromatic vegetables for a one-pot meal that's impossible to resist.
The key is patience—letting everything simmer until the peas are tender and the broth has reduced to a rich, velvety consistency that coats every bite.
The result is a deeply satisfying soup with tender split peas, smoky bacon bits, and chunks of flavorful ham that melt in your mouth. The aroma alone will have everyone gathering around your table, and the taste will remind them why this became a classic.
This recipe serves a crowd and reheats beautifully, making it perfect for meal prep or family dinners.
Whether you're serving it at a holiday gathering or just craving comfort food, this copycat version delivers restaurant-quality results with simple techniques. Let's get started on recreating this timeless favorite at home—your taste buds will thank you.
Ingredients for andersen's split pea soup copycat
Pantry staples plus a few special touches for that iconic Andersen's flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Yellow Split Peas 🌾 | 2 cups | Rinsed before cooking |
| Bacon 🥓 | 8 oz | Thick-cut preferred for smokiness |
| Ham Bone 🍖 | 1 whole | Smoked or honey-baked preferred |
| Onion 🧅 | 1 whole | Yellow or white, chopped |
| Carrots 🥕 | 3 pieces | Peeled and chopped into chunks |
| Celery Stalks 🌿 | 3 whole | Chopped, including leaves |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Bay Leaves 🍃 | 2 whole | Fresh for best aroma |
| Black Peppercorns 🌶️ | 1 tsp | Coarsely crushed |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Water 💧 | 8 cups | Filtered preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The bacon and ham are non-negotiable for that signature smoky depth. Thick-cut bacon from Oscar Mayer or Costco gives the best flavor, but any quality brand works. For the ham bone, smoked or honey-baked is ideal—check the deli counter at Kroger or Whole Foods for options. Split peas should be yellow, not green, for that classic texture. The bay leaves? Fresh ones make a world of difference—they're worth grabbing at the grocery store if you don't have any. Look for vibrant, fragrant leaves that smell like the Mediterranean.
No thick-cut bacon? Regular bacon chopped into smaller pieces works, but you'll lose some of that smoky richness. Substituting ham bone? Dry-cured ham hock works too, but soak it first. The flour is just for thickening—if you're watching carbs, arrowroot powder at half the amount is a good swap. Fresh parsley is ideal, but dried parsley at one-third the amount gets you close. For the water, chicken or vegetable broth adds even more depth if you have it. The carrots and celery can be swapped for other root vegetables if needed—just keep the total volume similar.
This soup tastes even better the next day, so make a big batch. Store leftovers in the fridge for up to 5 days or freeze for 3 months. I like to portion it into containers with a little extra broth on top to keep it moist. The bacon and ham keep well in the fridge for 1 week, so you can prep those ahead of time. The split peas? They'll keep for years in a cool, dry place—just make sure the bag is sealed tight.
Why You'll Love This Recipe
- No-Fuss Simmer: I swear by this recipe because it’s the kind of dish you can start in the morning and forget about—just toss in the dried split peas, ham bone, and bacon, then let it work its magic. By dinner, you’ve got a rich, hearty soup with almost no effort between.
- Meat-Lover’s Dream: That crispy bacon and smoky ham bone? Absolute gold. The split peas soak up all the savory goodness, while the onions and carrots caramelize just enough to add depth without overpowering. It’s the kind of flavor that makes you want to eat it straight from the pot.
- Weeknight Workhorse: Between us, this soup is my go-to for busy nights, potlucks, or when I need to feed a crowd. It doubles easily, reheats beautifully, and even gets better the next day—so I always make extra. My kids ask for it on game days, and my partner sneaks seconds when he thinks I’m not looking.
- Budget Magic: Honestly, this recipe is my secret weapon for stretching a dollar. Dried split peas are cheap, ham bones add serious flavor without breaking the bank, and you can use whatever veggies you have on hand. It’s the kind of meal that makes grocery day feel like a win.
Step-by-step instructions for Andersen's split pea soup
Here's how to recreate Andersen's legendary split pea soup with that perfect smoky depth and creamy finish.
Cook the Bacon and Prepare the Ham Bone
Start by cutting the 8 oz bacon into ½-inch pieces and placing them in a large Dutch oven over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is golden brown and crispy, and the fat has rendered out. This fat will form the flavor base of your soup.
While the bacon cooks, rinse the 2 cups dried yellow split peas under cold water to remove any debris. Remove the bacon from the pot, leaving the fat behind, and set aside. Place the 1 whole ham bone in the Dutch oven and let it sit for 2-3 minutes to absorb some of that bacon fat. This step adds incredible depth of flavor to your soup.
Sauté the Vegetables and Build the Base
Add the 1 whole onion, chopped, 3 pieces carrots, peeled and chopped into chunks, and 3 whole celery stalks, chopped (including leaves), to the Dutch oven. Cook for 5-6 minutes until the vegetables begin to soften and the onion becomes translucent. This ensures they release their natural sweetness into the soup.
Add the 4 cloves garlic cloves, minced, 2 whole bay leaves, and 1 tsp coarsely crushed black peppercorns to the pot. Stir for 30 seconds until fragrant. This aromatic blend will infuse the soup with layers of flavor. Sprinkle in the 1.5 tsp salt and stir to combine.
Simmer the Peas with the Ham Bone
Pour in the 8 cups water and bring the mixture to a boil. Once boiling, reduce the heat to low and add the 2 cups rinsed dried yellow split peas. Stir gently to ensure the peas are submerged. Place a lid on the pot and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
After 45 minutes, check the peas for doneness. They should be tender but still firm, not mushy. If they're not quite soft enough, continue simmering for another 10-15 minutes. The ham bone will continue to infuse flavor into the broth, so don't rush this step. The soup should have a rich, smoky aroma by now.
Thicken the Soup and Finish with Cream
Remove the ham bone from the pot and set it aside for later use (you can save it for sandwiches or broth). In a small bowl, mix the 2 tbsp all-purpose flour with ½ cup cold water to create a slurry. Slowly pour the slurry into the soup while stirring constantly. This will help thicken the soup to the perfect consistency.
Return the soup to a simmer over medium-low heat for 5-7 minutes, stirring occasionally, until it thickens slightly. Taste and adjust the seasoning with more salt or pepper if needed. Once thickened, reduce the heat to low and stir in the 0.5 cup heavy cream. Let it warm through for 2-3 minutes, but don't let it boil again—this ensures the cream remains silky and doesn't curdle.
Garnish and Serve
Remove the 2 whole bay leaves from the soup and discard them. Ladle the soup into bowls and garnish each serving with 0.25 cup chopped fresh parsley. The parsley adds a bright, fresh contrast to the rich, smoky flavors of the soup. Serve immediately while hot, and enjoy the hearty, comforting taste of Andersen's iconic split pea soup.
Pro Tips For Making Andersen'S Split Pea Soup Copycat
- SKIM THE PEAS: I learned this the hard way—don’t eyeball the dried peas. Andersen’s recipe relies on that perfect 1:3 ratio (1 cup peas to 3 cups broth). Too few, and it’s thin; too many, and you’ll end up with a mushy, gluey mess. Weigh them if you’re unsure—200g dried peas for a standard pot.
- SIMMER THE HAM BONE: That ham bone isn’t just for flavor—it’s the backbone of the soup. Start it in cold water (yes, even if you’re impatient) and bring to a gentle boil for 10 minutes to render fat and collagen. Then lower the heat to a bare simmer—anything hotter, and you’ll scorch the broth before the peas soften.
- CHAR THE ONIONS LOW: The onions should be sweet, not bitter. Cook them over medium-low heat until they’re deep golden, almost caramelized—about 15 minutes. Too hot, and they’ll burn; too cool, and they’ll steam instead of develop flavor. Add a pinch of sugar if yours aren’t naturally sweet (I know, I know, but trust the process).
- SAVE THE PEELS: This isn’t the prettiest method, but it works: Toss your onion and carrot peels into the pot with the broth. They’ll infuse subtle sweetness and depth without overpowering. Strain them out before serving—no one wants to eat them, but they make a real difference in the flavor. (Your future self will thank you.)
Flavor customization for this dish
Smoky Bacon Variations
The original recipe uses 8 oz thick-cut bacon for that signature smoky depth, but you can experiment with different cuts. Try applewood-smoked bacon for an extra layer of campfire flavor—I’ve used Applegate Farms applewood bacon with great results.
For a spicier kick, add ½ tsp smoked paprika to the bacon pieces before cooking. If you’re feeling adventurous, swap out half the bacon for crumbled pancetta—it adds a herby, slightly funky note that pairs beautifully with the peas. 🥓
Ham Bone Alternatives
The ham bone is the soul of this soup, but don’t stress if you can’t find one. A 6-ounce ham hock works in a pinch—just soak it in water for 30 minutes first to remove excess salt.
For a vegetarian twist, use 2 cups diced smoked tofu or mushroom stems (like shiitake or cremini) for umami depth. I’ve also had success with ½ cup liquid smoke added to the broth during the final simmer—just a ¼ tsp goes a long way. 🍖
Spice Level Adjustments
If you love heat, add ½ tsp cayenne pepper to the flour slurry or a pinch of crushed red pepper flakes at the end. For a sweeter profile, stir in 1 tbsp brown sugar with the carrots and celery.
A ½ tsp ground mustard in the broth adds a tangy kick that balances the richness. My go-to is a mix of ½ tsp smoked paprika and ¼ tsp ground coriander—it mimics the restaurant’s subtle warmth. 🌶️
Creamy Texture Tweaks
The ½ cup heavy cream at the end gives the soup its velvety finish, but you can customize it. For a lighter option, use ½ cup coconut milk—it adds a subtle sweetness. A ¼ cup Greek yogurt whipped into the cream at the end keeps it rich without curdling.
If you’re avoiding dairy, ¼ cup cashew cream (blended soaked cashews with water) works surprisingly well. 🥛
Herb and Aromatic Swaps
Fresh parsley is classic, but try chopped chives for a milder onion note or thyme leaves for an earthy depth. A sprig of fresh rosemary tied with twine and simmered with the ham bone adds piney complexity.
For a brighter finish, stir in 1 tbsp fresh dill at the end—it cuts through the richness beautifully. 🌿
Vegetable Customizations
Keep the onion, carrots, and celery classic trio, but swap in ½ cup diced sweet potato for extra sweetness or ½ cup chopped kale for a peppery bite.
A ½ cup butternut squash adds natural creaminess. For a heartier texture, include ½ cup diced potatoes—they’ll absorb the broth and soften perfectly. 🥕
Nutrition facts
Frequently asked questions
Why does Andersen's split pea soup have such a rich, smoky flavor?
The signature smokiness comes from three key elements: thick-cut bacon rendered until crispy, the ham bone simmered for hours, and the low-and-slow cooking process that lets all the flavors meld together. The bacon fat becomes the flavor base, while the ham bone infuses deep, savory notes.
Can I make this soup in a slow cooker instead of a Dutch oven?
Follow the same steps for browning bacon and sautéing veggies, then transfer everything to a 6-quart slow cooker. Add water, bring to a boil on the stove, then cook on low for 6-8 hours (or high for 3-4 hours). The ham bone will work perfectly in a slow cooker, and the long simmer time enhances the flavor even more.
What should I do if my split peas become too mushy?
If your peas turn out too soft, it usually means they cooked too long. For future batches, check them at 45 minutes and taste one—it should be tender but still hold its shape. If you've already overcooked them, try blending ½ cup of the soup and mixing it back in to create a thicker, creamier consistency.
How can I make this soup vegetarian?
Replace the ham bone with 2 cups diced smoked tofu or shiitake mushrooms for umami depth, and use ½ cup liquid smoke (just ¼ tsp) in the broth. Keep all other ingredients the same, including the bacon (or use temple bacon for a vegetarian alternative). The key is maintaining that smoky, savory profile.
Can I prep this soup ahead of time for meal prep?
This soup tastes even better the next day! Store leftovers in the fridge for up to 5 days or freeze for 3 months. For meal prep, portion into containers with a little extra broth on top to keep it moist. Reheat gently on the stove or microwave, stirring occasionally to prevent skin formation.