Soups & Stews
Anderson's split pea soup recipe delivers the kind of hearty, smoky comfort that defines Midwestern kitchens—rich with bacon and ham that transforms simple peas into an umami-packed masterpiece.
Standing on a step stool in my grandmother's kitchen in Sicily taught me how to build flavor layer by layer, and this soup is where those lessons shine brightest.
The secret lies in slow-cooked ham and crispy bacon that infuse the broth with deep, savory notes while the peas soften into velvety perfection.
What makes this recipe truly special is the balance of textures and flavors—crisp bacon bits floating atop tender peas, all swimming in a broth so rich it feels like a hug in a bowl.
Unlike lighter versions, this soup leans into its meaty roots, delivering the kind of satisfying depth that keeps you coming back for seconds. The slow simmer develops complex flavors that store-bought versions can't match, making every spoonful worth the time.
Ready in about 2 hours of hands-off cooking, this soup is perfect for chilly days when you crave something substantial yet comforting. The aromas alone—smoky bacon, caramelizing onions, and simmering ham—will have your kitchen smelling like a home-cooked tradition.
Serve it with crusty bread to soak up every last drop of that flavorful broth.
This recipe honors the classic while offering flexibility—swap in smoked sausage for extra depth or add a splash of vinegar for brightness. The beauty of split pea soup lies in its adaptability, but the foundation remains the same: hearty, nourishing, and impossible to resist. Let's get cooking!
Ingredients for anderson's split pea soup
This smoky, meaty soup starts with humble peas and transforms them into a hearty masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Green Split Peas 🌱 | 1 ½ cups | Rinse before using |
| Thick-Cut Bacon 🥓 | 12 oz | Thick-cut for crispiness |
| Smoked Ham Hock 🍖 | 1 whole | Or substitute ham bone |
| Yellow Onion 🧅 | 1 whole | Medium, chopped |
| Carrot 🥕 | 2 whole | Medium, peeled and chopped |
| Celery Stalks 🥬 | 2 whole | Medium, chopped |
| Garlic Cloves 🧄 | 4 cloves | Freshly minced |
| Bay Leaves 🍃 | 2 whole | Dried, for depth |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Apple Cider Vinegar 🍎 | 1 tbsp | For brightness |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The bacon and ham hock are non-negotiable for that deep, smoky flavor. Thick-cut bacon from Oscar Mayer or your local butcher stays crispy while rendering fat—don't skimp on the quantity. The ham hock adds richness, but if you can't find it, a ham bone with meat still clinging works just as well. For the veggies, organic carrots and celery from the grocery store's produce section add natural sweetness. Rinse the split peas well to remove any debris—this makes a huge difference in texture. If you're feeling fancy, grab Penzeys for whole peppercorns, but regular grocery store works fine too.
No ham hock? Smoked sausage or extra ham steak adds similar depth. Running low on bacon? Pancetta or guanciale delivers that same smoky punch. The vinegar might seem like an odd addition, but trust me—it cuts through the richness and brightens the whole bowl. Fresh parsley is ideal for garnish, but dried parsley at half the amount works in a pinch. The broth is where the magic happens—low-sodium is key so you can control the seasoning. If you're using bouillon cubes, Knorr or Homemade Style are solid choices, but homemade is always better.
This soup tastes even better the next day as flavors meld together. Store leftovers in the fridge for up to 5 days, or freeze for 3 months—it reheats beautifully. I like to portion it into containers right away so lunches are ready to grab. The bacon bits stay crispy if you keep them separate until serving. For extra richness, stir in a dollop of sour cream or a sprinkle of grated Parmesan when serving.
Why You'll Love This Recipe
- No-Soaking Needed: I’ll be real—this soup only needs a quick rinse before simmering. The split peas soften beautifully without overnight prep, and the bacon and ham hock infuse flavor while you chop one onion and dice a carrot.
- Smoky, Savory Depth: That thick-cut bacon and ham hock? They turn this into something richer than your average pea soup. The slow simmer pulls all the meaty, smoky goodness into every spoonful—no fancy tricks, just pure comfort.
- Leftovers That Shine: Honestly, I make a double batch because the flavor gets even better the next day. The peas thicken just right, and the bacon stays crispy when reheated—perfect for lunches or feeding unexpected guests.
- Budget-Friendly Feast: Split peas and ham hocks stretch this into a hearty meal without breaking the bank. It’s the kind of dish where you get more bang for your buck, and my wallet (and freezer) thank me every time.
Step-by-step instructions for anderson's split pea soup
This hearty split pea soup builds rich, smoky flavor through slow cooking—here's exactly how to make it.
Render the Bacon and Prepare the Ham Hock
Cut the 12 oz thick-cut bacon into ½-inch pieces and place them in a large Dutch oven over medium heat. Let them cook undisturbed for 8-10 minutes until the fat renders out and the bacon becomes deep golden brown and crispy. Stir occasionally to prevent burning.
While the bacon cooks, rinse the 1.5 cups dried green split peas under cold water in a fine-mesh strainer to remove any debris. Remove the bacon from the pot (leaving the rendered fat) and set aside. Add the 1 whole smoked ham hock to the Dutch oven, turning it to coat in the bacon fat. This will infuse the broth with deep, savory flavor as it cooks.
Sauté the Vegetables and Aromatics
Add the chopped 1 whole yellow onion, 2 whole carrots (peeled and diced), and 2 whole celery stalks (chopped) to the Dutch oven. Cook for 5-6 minutes over medium heat, stirring occasionally, until the vegetables begin to soften and the onion turns translucent. The vegetables should release their juices and sizzle in the bacon fat.
Add the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant. Stir in the 2 whole bay leaves and 1 tsp cracked black peppercorns. Sprinkle the 1.5 tsp salt evenly over the vegetables. The combination of these aromatics will form the flavor base for the soup—don’t skip this step, as it’s what makes the soup taste rich and complex.
Simmer the Soup for Deep Flavor
Pour in the 6 cups chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and add the rinsed 1.5 cups dried green split peas. Stir gently to combine, then cover the Dutch oven with a lid. Let the soup simmer for 1 hour, stirring occasionally to prevent sticking. The peas should soften and the broth should begin to thicken slightly.
After 1 hour, stir in the 1 tbsp apple cider vinegar and the reserved bacon. The vinegar adds a bright, tangy note that cuts through the richness of the bacon and ham. Taste the soup and adjust the seasoning if needed—you might need a bit more salt or pepper to balance the flavors. This is the moment the soup starts to come together, so don’t rush it.
Finish and Serve
Continue simmering the soup for another 30-45 minutes, or until the split peas are tender but not mushy and the ham hock is falling off the bone. The soup should have a thick, velvety consistency with no gritty texture. If it’s too thick, stir in a splash of water or broth to reach your desired consistency.
Remove the ham hock and bay leaves from the soup. Discard the bay leaves and shred the ham hock with two forks, then return the meat to the pot. Stir in the 0.25 cup chopped fresh parsley just before serving to add a fresh, bright finish. Ladle the soup into bowls and serve immediately, garnished with extra parsley if desired. The aroma alone will make your kitchen smell like a cozy winter gathering.
Pro Tips For Making Anderson'S Split Pea Soup
- Boil the Bacon First: I learned this the hard way—skipping the bacon render step means your soup tastes like a sad, watery version of itself. Fry the thick-cut bacon until it’s deep golden and crispy (about 8-10 minutes), then remove it to drain on paper towels. That fat is liquid gold for flavor, and the crispy bits? Save them for garnish or croutons.
- Rinse the Peas: Sounds weird, but it works: give those dried split peas a quick rinse under cold water before adding them to the pot. Dirt and debris cling to them like glue, and skipping this step means you’ll taste gritty bits in every spoonful. A 30-second rinse saves your soup from being a textural disappointment.
- Don’t Crowd the Pot: After burning three batches, I finally figured out the split peas need room to breathe. Start with a Dutch oven or large pot, and don’t add more than 1 pound of dried peas to 8 cups of water—any more, and you’ll end up with a gluey mess instead of a creamy soup. If you’re scaling up, work in batches.
- Simmer, Don’t Boil: The ham hock and bacon are already adding richness, so you don’t need to turn this into a rolling boil. Once everything’s in the pot, keep it at a gentle simmer (tiny bubbles, occasional skimming) for the last 30 minutes. Boiling too hard makes the peas mushy and the broth cloudy—neither of which you want in a proper split pea soup.
Troubleshooting perfect results
Peas Too Gritty?
If your split peas still feel gritty after simmering, they likely didn't soften enough. First, check the cooking time—this soup needs at least 1.5 hours total for proper tenderness. If you're short on time, add ½ cup hot water and simmer uncovered for another 20-30 minutes.
For next time, soak the peas overnight in cold water (covered) to reduce cooking time by 30 minutes. This is especially helpful if you're using older peas. 💡
Broth Too Thin?
A watery soup usually means the peas released too much starch. Reduce the heat to low and let it simmer uncovered for 15-20 minutes—this evaporates excess liquid while thickening the broth naturally.
If it's still too thin, mash ¼ cup of the peas with a fork to release more starch. For future batches, use 5 cups broth instead of 6—the bacon and ham will render enough fat to create richness. 🥄
Bacon Too Soft?
Crispy bacon bits are essential for texture contrast. The key is cooking them low and slow—don't rush this step! Cook the bacon at medium heat for 8-10 minutes without stirring constantly.
If your bacon turns soft, try this: Remove it from the pot when it's 80% cooked, drain on paper towels, then return to the pot just before serving to crisp again. For extra crunch, use thicker-cut bacon like Applegate Farms or your butcher's best cuts. 🥓
Ham Hock Not Falling Off?
If your ham hock is tough after cooking, it likely didn't simmer long enough. Split pea soup needs at least 1.5 hours total of cooking time for the meat to become tender.
If you're pressed for time, try this trick: After the initial 1 hour simmer, remove the ham hock, shred it with two forks, then return it to the pot. The shredded meat will cook faster and absorb more flavor.
For next time, use a smaller ham hock (about 8 oz)—it cooks more evenly than large ones. 🍖
Vegetables Too Crunchy?
If your carrots and celery remain too firm, they need more cooking time. After adding the broth, let the soup simmer uncovered for 5-10 minutes longer to soften the vegetables. For future batches, chop them into ¼-inch pieces instead of larger chunks—they'll cook more evenly.
If you prefer some texture, leave the celery stalks whole and remove them before serving. The onions should cook completely—they form the flavor base, so don't rush this step. 🥕
Soup Too Salty?
Over-salting is common when using smoked ham and bacon. If your soup tastes too salty, add ½ cup unsalted chicken broth or water and simmer for 5 minutes to dilute the salt.
For a brighter flavor, stir in 1 tbsp apple cider vinegar—it cuts through the saltiness while adding depth. If you're using low-sodium broth, you might need to add extra salt, but taste as you go. The key is balancing the smoky flavors with acidity. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use both bacon AND ham hock?
The bacon adds crispy texture and smoky flavor, while the ham hock infuses the broth with deep, savory richness that builds over time. Together, they create that classic umami bomb that makes this soup so satisfying.
Can I make this soup in a slow cooker?
Brown the bacon and ham hock first, then transfer everything to your slow cooker with 6 cups broth. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker's gentle heat helps tenderize the ham hock beautifully. Just add the vinegar and parsley at the end.
How do I know when the split peas are done?
Peas should be tender but still hold their shape—no mushy texture. Press a pea with a spoon: it should mash slightly but not turn to paste. If they're still gritty after 1.5 hours, add ½ cup hot water and simmer uncovered for 20-30 minutes more.
What's the best way to reheat leftovers?
Gently reheat on the stove over low heat with a splash of water or broth to prevent drying out. Never microwave—it makes the peas mushy. For extra crispiness, add fresh bacon bits when serving. Leftovers keep for 5 days in the fridge or 3 months frozen.
Can I substitute canned peas?
While dried peas develop better texture and flavor, you can use 2 (15 oz) cans drained peas if needed. Add them with the broth and simmer for 20 minutes to warm through. For authenticity, dried peas are best—they thicken the soup naturally.