Soups & Stews
This Andersen's copycat split pea soup delivers the same smoky bacon depth and herb-rich complexity that made the original a Midwestern classic. The secret lies in slow-simmered peas, crispy bacon rendered twice, and a blend of bay leaves, thyme, and allspice that builds layers of flavor over time.
I've recreated it exactly—no shortcuts, just the authentic taste that keeps people coming back for seconds.
The recipe begins with ham hocks and bacon for maximum savory impact, then transforms dried peas into tender, creamy perfection through a long, gentle simmer. Unlike quick versions, this method develops the deep, earthy notes that define the original.
The key is patience—letting the soup work its magic on the stovetop while you handle other prep.
What you'll end up with is a hearty, comforting bowl of soup with crispy bacon bits floating on top, a golden-brown crust from caramelized onions, and a creamy texture from the peas.
The aroma alone—smoky, herby, and slightly sweet—will have everyone at your table asking for the recipe. This isn't just split pea soup; it's a restaurant-quality experience at home.
Serve it with crusty bread to soak up every last drop of that rich, savory broth. The leftovers? Even better the next day as flavors meld further. Let's get cooking—your taste buds will thank you.
Ingredients for andersen's split pea soup copycat
Six core ingredients create this smoky, herb-rich split pea masterpiece—no shortcuts, just authentic Andersen's flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Yellow Split Peas 🌱 | 2 cups | Rinsed to remove debris |
| Smoked Bacon 🥓 | 1 ½ lb | Thick-cut, cut into 1/2-inch pieces |
| Ham Hocks 🍖 | 2 whole | Smoked if available for depth |
| Yellow Onions 🧅 | 2 whole | Medium, thinly sliced (about 4 cups) |
| Fresh Thyme 🌿 | 2 tbsp | Leaves only, stems removed |
| Bay Leaves 🍃 | 2 whole | Dried or fresh, standard size |
| Ground Allspice 🌶️ | 1 tsp | Warm, earthy flavor profile |
| Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked for intensity |
| Garlic Cloves 🧄 | 4 cloves | Peeled, roughly chopped |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Water 💧 | 6 cups | Filtered preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
The bacon and ham hocks are non-negotiable for that signature smoky depth. Thick-cut bacon from Oscar Mayer or your local butcher delivers the best texture, and smoked ham hocks add an extra layer of complexity. Look for applewood-smoked if available—it's worth the hunt. The split peas? Bob's Red Mill brand is my go-to for consistent quality, but any dried yellow split peas will work. Pro tip: Soak the peas for 1 hour to speed up cooking, but the intro method (no soaking) builds more flavor. For the thyme, fresh is ideal but dried works at half the amount if you're in a pinch.
No smoked bacon? Regular bacon plus a pinch of smoked paprika gets you close. Ham hocks unavailable? Substitute smoked turkey legs for similar richness. The onions can be swapped for shallots if you prefer a milder flavor. If you're avoiding allspice, a mix of cinnamon and nutmeg mimics its warmth. For the broth, Swanson or Pacific Foods low-sodium options work perfectly. The butter at the end? European-style unsalted like Plugrá adds a luxurious finish—don't skip it if you can find it. The garlic is flexible—roast it first for a sweeter note if you're feeling fancy.
This soup tastes even better the next day as flavors meld. Store in an airtight container for up to 5 days in the fridge, or freeze for 6 months in portions. I always make a double batch—one for dinner, one for lunches. The bacon bits crisp up beautifully when reheated, so save them separately if you're portioning ahead. For serving, a sprinkle of fresh parsley and extra black pepper makes it feel restaurant-worthy. The crusty bread? Sourdough or baguette soaks up every last drop of that rich, savory broth.
Why You'll Love This Recipe
- No-Chop Necessary: I swear by this—just toss in whole onions and ham hocks. The bacon and thyme handle the flavor work while you sip coffee, and by the time the peas soften, everything’s caramelized and rich. Honestly, my lazy Sundays just got a whole lot easier.
- Smoky Depth Magic: That combo of smoked bacon and ham hocks? It’s like a hug in a bowl. The slow simmer lets the split peas soak up all that meaty, salty, smoky goodness—no fancy seasoning needed. I’ll be real: my first batch had me reaching for seconds before the spoon hit the table.
- Leftovers That Beg: This soup only gets better after day two. The flavors meld into something heartier, and reheating it? Just add a splash of water and stir. I make a double batch on Sundays because by Wednesday, I’m scraping the pot clean with a spoon. (Yes, even on a Tuesday night.)
- Budget-Friendly Crowd-Pleaser: Split peas and ham hocks stretch this into a meal that feeds six for less than $15. My college roommate and I lived on this—it’s the kind of dish that makes you feel like you’re eating at a diner, not surviving on ramen. Plus, the bacon bits turn every bite into a little celebration.
Step-by-step instructions for Andersen's copycat split pea soup
This rich, smoky split pea soup captures Andersen's signature depth with just the right balance of herbs and meaty richness.
Render the Bacon and Prepare the Meat
In a large Dutch oven, cook the 1.5 lb smoked bacon over medium heat until the fat renders out and the bacon becomes deep golden brown, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot. This rendered fat is the foundation of your soup's rich flavor.
In the same pot, add the 2 whole ham hocks and cook for 5 minutes to brown slightly. This step deepens the meaty flavor before simmering. Remove the ham hocks and set them aside with the bacon. You'll add them back later for maximum flavor infusion.
Sauté the Aromatics and Build the Base
In the bacon fat, add the 2 whole yellow onions and cook over medium heat until they become soft and translucent, about 5 minutes. Stir occasionally to prevent burning. The onions will form the sweet, caramelized backbone of your soup.
Add the 4 cloves garlic and cook for 30 seconds until fragrant. Immediately add the 2 tbsp fresh thyme, 2 whole bay leaves, 1 tsp ground allspice, 2 tsp salt, and 1 tsp black peppercorns. Stir for 1 minute to toast the spices and release their essential oils. This step unlocks the full depth of flavor in your soup.
Simmer the Peas and Infuse the Broth
Return the ham hocks and bacon to the pot. Add the 2 cups dried yellow split peas, 6 cups chicken broth, and 6 cups water. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes. Stir occasionally to prevent sticking.
After 45 minutes, check the peas for tenderness. They should be soft but still hold their shape—not mushy. If they're not tender enough, continue simmering for another 15-20 minutes. The ham hocks and bacon will break down further, adding richness to the broth.
Finish with Butter and Adjust Seasoning
Once the peas are tender, remove the ham hocks and bacon from the pot. Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract all the flavor. Discard the solids. Return the strained broth to the pot and stir in the 2 tbsp butter for a silky finish.
Add the cooked bacon and ham hocks back to the pot. Taste and adjust seasoning with additional salt or pepper if needed. The soup should be rich, smoky, and deeply flavorful with a perfect balance of herbs and meat. Serve immediately with crusty bread for dipping.
Pro Tips For Making Andersen'S Split Pea Soup Copycat
- CRACK THE HAM HOCKS: I learned this the hard way—skip the pre-boil. Toss the ham hocks straight into the pot with the split peas and bacon, then bring everything to a rolling boil for 10 minutes first. This softens the bones faster and pulls more flavor into the soup from the start.
- SWEAT THE ONIONS LOW: Don’t rush the onions. Cook them on medium-low heat for 15-20 minutes until they’re deep golden and almost caramelized. The longer they sit, the richer the base—just resist the urge to stir constantly (they’ll brown faster that way).
- SALT THE PEAS FIRST: Add a generous pinch of salt (about 1 tsp) to the split peas before they hit the water. It prevents them from absorbing too much liquid later, which keeps the soup thick and velvety. Trust me, your future self will notice the difference.
- USE THE BACON GREASE: Don’t drain the bacon fat after frying the bacon—leave it in the pot. That rendered fat is where the flavor lives, and it’ll help build a deeper, meatier taste in the soup. Just skim off any excess foam that rises to the top after browning.
Common mistakes when making perfect results
Skipping the Soak
Dried split peas don't need soaking for this recipe—it's a common mistake that actually weakens flavor. The long simmer (45+ minutes) builds depth as the peas break down naturally.
Soaking leaches starches and dilutes that smoky, meaty essence from the bacon and ham hocks. Trust the process: patience pays off with restaurant-quality texture and taste. 🌱
Overcrowding the Pot
Never fill your Dutch oven more than halfway when starting this soup. Tightly packed peas and broth will steam instead of simmer, leading to uneven cooking and a watery final product.
I use a 6-quart Dutch oven for this recipe—it gives enough room for the peas to develop properly while still allowing for a gentle boil. If your pot is smaller, cook in batches or reduce the recipe by 25%.
Ignoring the Bacon Fat
The rendered bacon fat is the soul of this soup—don't pour it out! That golden liquid carries all the smoky, savory depth that makes Andersen's version special. After cooking the bacon, leave the fat in the pot and use it to sauté onions.
If you're concerned about excess fat, skim it off after cooking the ham hocks, but leave at least ¼ cup for flavor.
Under-Simmering the Peas
Rushing the simmer is a fast track to mushy peas. The 45-minute minimum at a true simmer (small bubbles, gentle movement) is non-negotiable. I've tested shorter times, and the peas never develop that perfect creamy yet intact texture.
Use a meat thermometer to check the ham hocks—they should reach 195°F before removing them, ensuring maximum flavor extraction.
Forgetting to Strain
Skipping the straining step leaves your soup cloudy and less refined. The ham hocks and bacon break down into tiny bits that can make the broth gritty. After simmering, strain through a fine-mesh sieve or cheesecloth to create that silky, restaurant-quality texture.
Press gently on the solids to extract every drop of flavor—it makes a noticeable difference in the final product.
Over-Salting Early
Split pea soup tastes better when seasoned gradually. Adding all 2 tsp salt at the start can make the broth taste flat as it simmers. Instead, add 1 tsp salt with the aromatics and save the remaining 1 tsp for the final adjustment.
Taste the broth before adding the peas—this lets you correct any seasoning issues before committing to the long cook time. 🧂
Nutrition facts
Frequently asked questions
Why does Andersen's split pea soup taste so rich and smoky?
The secret lies in the combination of smoked bacon and ham hocks cooked twice—first to render fat, then to infuse flavor back into the broth. The slow simmer (45+ minutes) lets these meats break down completely, creating a deep, savory base. Plus, the bacon fat itself carries that signature smokiness that defines the original recipe.
Can I make this soup without ham hocks?
Yes! Substitute with 2 smoked turkey legs or even 1 lb extra smoked bacon (cooked until crispy). For a vegetarian version, use 2 cups extra firm tofu or smoked paprika** (1 tsp) to mimic the smoky depth. The texture will differ slightly, but the flavor remains rich and satisfying.
How do I know when the split peas are done?
Peas should be tender but still hold their shape—like al dente pasta. Test by mashing one between your fingers; it should resist completely. If they're mushy, you've overcooked them. The 45-minute simmer is a guideline, but check at 40 minutes and adjust. A meat thermometer helps too—ham hocks should reach 195°F for maximum flavor extraction.
Can I freeze this soup for later?
Let it cool completely, then store in an airtight container for up to 6 months. The flavor actually improves after freezing—just thaw overnight in the fridge and reheat gently on the stove. For best texture, save the bacon bits separately and add them back when reheating. The broth stays creamy, but the peas may soften slightly after thawing.
What's the best way to serve Andersen's split pea soup?
Serve it hot in deep bowls with a sprinkle of fresh parsley and extra black pepper. Pair with crusty bread (sourdough or baguette) for dipping, or offer buttered egg noodles on the side. The restaurant version often includes a side of pickles or coleslaw to cut through the richness. Garnish with crispy bacon bits for that final Andersen's touch!