Soups & Stews
Andersen split pea soup with ham delivers that deep, smoky richness that turns simple ingredients into a hearty, one-pot masterpiece. This isn't just soup—it's a tradition with every spoonful packed with tender peas, savory ham, and a broth so flavorful it'll have everyone asking for seconds. The secret lies in slow cooking, where ham and vegetables meld into a velvety, aromatic base that defines comfort food at its finest.
What sets this recipe apart is the balance of traditional methods and modern convenience. You'll start with dried split peas (soaked overnight for perfect texture) and ham that gets browned to develop that signature caramelized depth.
The slow simmer transforms tough peas into tender, melt-in-your-mouth bites while infusing the broth with smoky, savory notes from the ham. It's the kind of dish that tastes even better the next day, making it perfect for meal prep or feeding a crowd.
The result is a soup that's thick enough to coat a spoon but light enough to sip—creamy from the peas, rich from the ham, and perfectly seasoned with herbs and spices.
Each bite delivers layers of flavor: the earthiness of peas, the saltiness of ham, and the warmth of slow-cooked aromatics. This is the kind of recipe that transforms an ordinary weeknight into a cozy family gathering, all from one pot.
Serve it with crusty bread to soak up every last drop of that flavorful broth, or pair it with a simple green salad for balance. The beauty of this soup is its versatility—it works as a main dish for chilly evenings or as a starter that leaves guests wanting more.
Let's get cooking, and experience the soul-warming comfort of Andersen-style split pea soup.
Ingredients for andersen split pea soup recipe with ham
Dried split peas, smoky ham, and aromatic vegetables create this hearty, one-pot tradition.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Split Peas 🌾 | 2 cups | Soaked overnight for texture |
| Smoked Ham Hock 🥓 | 1 lb | Bone-in for flavor infusion |
| Yellow Onion 🧅 | 1 whole | Chopped, medium size |
| Carrots 🥕 | 3 medium | Peeled and chopped |
| Celery Stalks 🧆 | 3 whole | Chopped, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Bay Leaves 🌿 | 2 whole | Fresh for best flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Peppercorns 🌶️ | ½ tsp | Freshly ground preferred |
| Thyme Sprigs 🌿 | 1 tbsp | Fresh or dried equivalent |
| Water 💧 | 8 cups | Filtered preferred |
| Olive Oil 🫒 | 2 tbsp | For ham browning |
| Bacon 🥓 | 4 oz | Diced, optional for extra richness |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
The ham hock is non-negotiable for that signature smoky depth—look for bone-in cuts at your butcher or grocery store's meat counter. Costco or Whole Foods often carry high-quality smoked varieties. If you can't find ham hock, substitute with 4 oz smoked bacon, but the flavor won't be identical. The split peas need proper soaking—8-10 hours in cold water—so plan ahead. For extra richness, some cooks add a cup of ham broth to the pot, but the hock alone provides plenty of flavor.
No smoked ham? Regular ham hock with a smoked paprika rub works in a pinch (1 tsp smoked paprika + 1 tsp brown sugar). Fresh thyme is ideal, but dried thyme at one-third the amount suffices. The bacon, while optional, adds a delightful smokiness—Trader Joe's has pre-diced bacon that saves time. For the carrots and celery, baby carrots and celery hearts work perfectly if you're short on time. The olive oil matters here—use something with a high smoke point like avocado oil if you're browning the ham on high heat.
This soup tastes even better the next day as flavors meld—double the batch if you can. Store in airtight containers for 4-5 days in the fridge or freeze for up to 3 months. The ham hock can be simmered for 2-3 hours before removing the bone, which you can then shred for extra protein. For meal prep, portion into containers with a splash of broth to keep it moist. The dried parsley at the end is purely for presentation—skip it if you're reheating leftovers.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s literally dump-and-go after the initial chop. Toss in the split peas, ham hock, and chopped veggies—no fancy measuring cups or last-minute ingredient hunts—just simmer until the flavors meld. (Between us, I’ve made it with half the onions and still ended up with soup my husband licked the bowl over.)
- Smoky Ham Magic: That smoked ham hock? It’s the star. The slow simmer pulls all the savory, smoky depth into the peas, while the onions and celery add a sweet, earthy base that makes every spoonful ridiculously satisfying. I’ll be real: I’ve skipped the ham before, and it’s just… not the same. Worth the splurge.
- Meal Prep MVP: This soup tastes better the next day—yes, really. I double the batch on Sundays, freeze half, and reheat it for lazy nights or when company drops by unexpectedly. The split peas soften perfectly, and the ham stays tender, so it’s always ready without extra effort. (My roommate calls it “emergency soup,” and she’s not wrong.)
- Budget-Friendly Feast: Split peas and ham hocks stretch a long way, turning a few dollars into a hearty meal that feeds four for under $10. Honestly, it’s my go-to when groceries are tight but I refuse to serve sad leftovers. Plus, the carrots and celery last forever in the fridge, so I’m not wasting anything. Win-win.
Step-by-step instructions for Andersen split pea soup with ham
A rich, smoky ham-infused split pea soup comes together in one pot with minimal effort.
Brown the Ham Hock and Bacon for Deep Flavor
Heat a large Dutch oven over medium heat and add the 2 tablespoons olive oil. Once shimmering, place the 1 lb smoked ham hock fat-side down and let it brown for 8-10 minutes until deeply golden. This step develops the rich, smoky base flavor that defines this soup.
Remove the ham hock and set it aside. In the same pot, add the 4 oz diced bacon and cook for 4-5 minutes until crispy. The bacon adds an extra layer of savory richness that complements the ham. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving all the rendered fat in the pot.
Sauté the Vegetables for Aromatic Foundation
In the same Dutch oven, add the 1 whole chopped yellow onion, 3 medium chopped carrots, and 3 whole chopped celery stalks. Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent. This step builds the aromatic base that carries through the entire soup.
Add the 4 minced garlic cloves and cook for 30 seconds until fragrant. The garlic should smell pungent but not burn—this ensures it adds flavor without bitterness. Stir in the 1 tablespoon thyme sprigs and 2 whole bay leaves, letting them toast briefly in the pot for 1 minute. This releases their essential oils and deepens their flavor.
Simmer the Split Peas with Ham and Vegetables
Return the ham hock to the pot and add the 2 cups dried split peas, 8 cups water, 1.5 teaspoons salt, and 0.5 teaspoon black peppercorns. Bring the mixture to a boil over high heat, then reduce to a low simmer. Cover and cook for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, check the split peas for doneness—they should be tender but still hold their shape. If they're not yet soft, continue simmering uncovered for another 30-45 minutes, adding 1-2 cups of water if needed to maintain the proper consistency. The soup should be thick but still spoonable, not gluey.
Finish and Adjust the Seasoning
Once the split peas are tender, remove the ham hock and discard the bone. Shred the meat using two forks and return it to the pot. Stir in the crispy bacon and simmer for an additional 5 minutes to meld all the flavors together.
Taste the soup and adjust the seasoning if needed. Add more salt or pepper to taste, or a splash of water if the soup is too thick. Remove the bay leaves and thyme sprigs before serving. Ladle the soup into bowls and garnish with 1 tablespoon dried parsley for a pop of color and freshness.
Pro Tips For Making Andersen Split Pea Soup Recipe With Ham
- SOAK THE PEA FIRST: Dried split peas expand like crazy—skip soaking, and you’ll end up with a watery, mushy mess. Toss them in a bowl with cold water for at least 4 hours (or overnight if you’re planning ahead), then drain before cooking. This cuts the simmer time by nearly half and keeps the texture creamy, not gluey.
- SCORE THE HAM HOCK: That thick ham hock won’t render its flavor into the soup if you don’t give it a head start. Use a sharp knife to slice through the skin and fat in a few places—this lets the juices escape faster and deepens the broth’s richness. Trust me, your spoon will taste the difference after just 30 minutes of simmering.
- DON’T SKIP THE BLOOM: The moment you add the split peas to the pot, turn the heat to medium-high and let them sizzle for 2–3 minutes. This caramelizes the edges slightly, building a deeper flavor base. I used to rush this step and wondered why my soup always tasted bland—turns out, those first few minutes matter more than most recipes admit.
- SAVE THE WATER: When you drain the soaked peas, don’t pour that starchy water down the drain. Add it to the pot with the ham and veggies—it’s packed with flavor and helps thicken the soup naturally as it cooks. It’s an easy upgrade that cuts down on the need for flour or cornstarch later.
Essential equipment for great andersen split pea soup recipe with ham
Dutch Oven
A 6-quart Dutch oven is my go-to for this recipe—it's the perfect vessel for browning the ham and bacon while allowing enough room for the vegetables and peas to simmer comfortably.
Look for one with two sturdy handles and a tight-fitting lid, like the Lodge 6-Quart Cast Iron Dutch Oven. Cast iron retains heat beautifully and develops a natural non-stick patina over time.
If you don’t have cast iron, a heavy-bottomed stainless steel Dutch oven (such as All-Clad) works well too. Just avoid thin aluminum pots—they won’t distribute heat evenly, leading to uneven cooking. 🔥
Slow Cooker
For hands-off cooking, a 6-quart slow cooker is a game-changer. I recommend the Hamilton Beach 6-Quart Programmable Slow Cooker for its consistent temperature control and easy cleanup.
Simply brown the ham and bacon in a separate skillet, then transfer everything to the slow cooker and cook on low for 8-10 hours or high for 5-6 hours. The slow cooker’s gentle heat ensures the peas become tender without burning, and the flavors meld beautifully over time.
Pro tip: Use the keep-warm setting if you need to hold the soup for a few hours before serving. ⏰
Immersion Blender
An immersion blender (like the Ninja 1200-Watt Immersion Blender) is essential for achieving that creamy, velvety texture without overcooking the peas. After simmering the soup, simply blend directly in the pot for 10-15 seconds to reach your desired consistency.
This tool lets you control the thickness—blend longer for a smoother texture or just a few pulses for a rustic, chunky finish. Avoid using a regular blender, as transferring hot soup can be messy and risky. 💫
Measuring Tools
Precision matters in split pea soup, so invest in a set of stainless steel measuring cups and spoons (like OXO Good Grips) for accurate measurements.
A kitchen scale (such as the Escali Primo Digital Scale) is also handy for weighing the ham hock and bacon, ensuring you use the exact amounts called for.
For chopping vegetables, a sharp chef’s knife (like the Mercer Culinary Genesis) and a cutting board (such as John Boos Teak) make prep a breeze. Don’t skip the fine-mesh strainer if you’re saving broth—it’s perfect for skimming any foam or impurities during cooking. ✨
Optional: Pressure Cooker
If you're short on time, a 6-quart pressure cooker (like the Instant Pot Duo 6-Quart) cuts cooking time dramatically. After browning the ham and bacon, add all ingredients and pressure cook on high for 25 minutes, followed by a 10-minute natural release.
The peas will soften quickly while retaining their shape, and the broth will infuse with deep flavor. Just be cautious—pressure cooking can make the soup thicker, so you may need to add a splash of water or broth at the end if it’s too thick. ⚡
Nutrition facts
Frequently asked questions
Why do I need to soak the split peas overnight?
Soaking reduces cooking time by 30-40% and prevents the peas from becoming mushy. The overnight soak (8-10 hours) softens their tough skins, allowing them to absorb flavors better while maintaining that perfect creamy texture. Skipping this step can leave you with a gluey soup instead of the velvety consistency this recipe promises.
Can I substitute ham hock with regular ham?
Regular ham won't work as well—the bone-in hock infuses the broth with deep, smoky flavor as it simmers. For a quick fix, use 4 oz smoked bacon or 1 cup diced smoked ham (not regular ham) plus 1 tsp smoked paprika. The flavor won't be identical, but it'll still be delicious. The key is that smoked meat is non-negotiable for that signature taste.
How do I adjust the thickness of the soup?
If your soup is too thick, stir in ½ cup water or broth at a time until it reaches your desired consistency. For a creamier texture without thinning it out, use an immersion blender to puree ½ of the soup for 10-15 seconds, then stir it back in. The natural starches in the peas thicken as they cook, so don't be afraid to add liquid gradually.
Can I make this soup in a slow cooker?
Brown the ham and bacon separately, then transfer everything to a 6-quart slow cooker and cook on low for 8-10 hours or high for 5-6 hours. The slow cooker's gentle heat ensures tender peas without burning. Just remove the ham bone after 4 hours of cooking to prevent over-simmering. The flavors will meld beautifully overnight—perfect for meal prep!
What's the best way to reheat leftovers?
Reheat gently on the stovetop over medium-low heat for 5-7 minutes, stirring occasionally. Avoid microwaving—it can make the peas mushy. If the soup seems too thick after reheating, add a splash of water or broth. This soup actually tastes better the next day as the flavors deepen, so don't hesitate to make extra portions. Store leftovers in airtight containers for up to 5 days.