Soups & Stews
The Andersen split pea soup with ham delivers that perfect balance of hearty, smoky depth and velvety creaminess—just like your favorite Midwestern diner. I've perfected this one-pot recipe over years of testing, ensuring the peas soften just enough to blend into a luscious, thick broth while keeping their subtle earthiness. The ham adds rich, savory notes that linger long after the last spoonful.
What sets this recipe apart is the slow simmering technique, which transforms tough dried peas into tender, creamy perfection without losing their natural sweetness. You'll start by browning the ham and sautéing aromatics for maximum flavor development, then let the soup work its magic over 2 to 2.5 hours on the stove. The result? A soup so satisfying it feels like a hug in a bowl—ideal for chilly evenings or holiday gatherings.
This version keeps the traditional soul of Andersen's while offering modern flexibility. Whether you simmer it low and slow on the stove or speed things up with a pressure cooker, the texture and flavor remain consistent. The ham stays tender, the peas dissolve into creamy goodness, and the broth absorbs all the smoky, savory goodness from the meat.
Serve it with crusty bread for dipping or alongside a simple green salad to balance the richness. The leftovers actually taste better the next day as the flavors meld even more. Here's how to make it—step by step—for that restaurant-quality result at home.
Ingredients for andersen split pea soup recipe with ham
These hearty ingredients blend into a smoky, velvety soup that tastes like comfort food.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Green Split Peas 🌱 | 2 cups | Rinsed to remove debris |
| Ham Hock 🍖 | 1 lb | Smoked or unsmoked preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, chopped |
| Carrots 🥕 | 3 medium | Peeled and chopped into chunks |
| Celery Stalks 🌿 | 3 whole | Trimmed and chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Bay Leaves 🌿 | 2 whole | Fresh if possible |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Butter 🧈 | 2 tbsp | Unsalted for flavor control |
| Water 💧 | 8 cups | Filtered preferred |
The ham hock is non-negotiable here—it melts into the broth, adding that deep, smoky flavor that makes this soup unforgettable. Trader Joe's and Costco usually carry them pre-packaged, but check the meat section if you don't see them. Look for good marbling and avoid anything that smells overly salty. The split peas? Bob's Red Mill or Anthony's Goods are my go-tos—they soak up flavor beautifully. Fresh thyme and bay leaves elevate the aroma, but dried will work in a pinch (use half the amount).
No ham hock? Smoked bacon or ham steak will give you some of that smoky depth, but the texture won't be as rich. Short on carrots or celery? Swap in frozen diced veggies—they work just as well. The creaminess comes from the heavy cream, but coconut milk or cashew cream can make this vegan-friendly if needed. For extra richness, add a splash of beef broth instead of water. And if you're in a hurry, pressure cooking cuts the simmer time by half while keeping the texture perfect.
This soup tastes even better the next day—let it sit overnight so the flavors meld completely. Store in an airtight container in the fridge for up to 5 days, or freeze portions for 3 months. I like to make a big batch and freeze half—perfect for lazy weeknights. When reheating, add a splash of water or broth to keep it from getting too thick. Serve with crusty bread or a dollop of sour cream for that extra touch of indulgence.
Why You'll Love This Recipe
- I swear by this trick: just dice the onion, carrots, and celery into rough chunks—no fancy knife work. The ham hock and split peas do all the heavy lifting while you sip your coffee.
- Minimal Chopping Required: I swear by this trick: just dice the onion, carrots, and celery into rough chunks—no fancy knife work. The ham hock and split peas do all the heavy lifting while you sip your coffee.
- Ham Hock Magic: That smoky, salty ham hock? It melts into the soup, turning it into something rich and savory without extra effort. Honestly, I’ve tried shortcuts, but nothing beats the real deal.
- Freezer-Friendly Leftovers: Make a big batch on Sunday, and you’ve got hearty lunches all week. The flavors actually improve after a day or two—my kids beg for seconds, even when I’m tired of it.
Step-by-step instructions for Andersen split pea soup with ham
Let's create a rich, smoky split pea soup that's hearty enough for winter meals.
Prepare the Vegetables and Ham
Start by rinsing the 2 cups dried green split peas under cold water to remove any debris. In a large pot, add the 1 lb ham hock, 1 whole yellow onion (chopped), 3 medium carrots (peeled and chopped into chunks), 3 whole celery stalks (trimmed and chopped), 4 cloves garlic cloves (minced), 2 whole bay leaves, 0.5 tsp black peppercorns, and 1.5 tsp salt. This aromatic base will infuse the soup with deep, savory flavors.
Next, add the 1 tbsp fresh thyme and 8 cups water. Stir everything together gently to combine. The ham hock will release its rich, smoky essence as it cooks, which is essential for that classic Andersen-style flavor. Make sure the water covers all the ingredients—this ensures even cooking and prevents burning.
Simmer the Soup Until Tender
Bring the pot to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 2 hours. This long simmering time is key—it allows the split peas to soften completely and the flavors to meld together. Stir occasionally to prevent sticking, especially if the soup starts to reduce too much.
After 2 hours, check the split peas for tenderness. They should be soft and easily mashable with a fork. If they’re still firm, continue simmering for another 30 minutes. The ham hock will also begin to break down, releasing its gelatinous, meaty goodness into the broth. This is where the soup starts to transform into something truly comforting and rich.
Finish with Cream and Butter
Once the split peas are tender, carefully remove the ham hock and set it aside. Skim off any excess fat that has risen to the surface—this helps create a cleaner, smoother soup. Return the broth to a gentle simmer and stir in the 2 tbsp butter and 0.5 cup heavy cream. The cream will add a luxurious richness, balancing the earthy split peas and smoky ham.
Simmer for another 5-7 minutes until the soup is heated through and the cream is fully incorporated. The soup should have a velvety texture with a glossy finish. Taste and adjust the seasoning if needed—you might need a little more salt or pepper to enhance the flavors. The ham hock can be shredded and stirred back in for extra meatiness, or served on the side for garnish.
Serve Warm with Crusty Bread
Ladle the soup into bowls and serve immediately. The aroma alone will make your kitchen feel like a cozy winter gathering. The split peas should be tender but still hold their shape slightly, and the broth should be rich and deeply flavored. Garnish with extra shredded ham, a sprinkle of fresh thyme, or a dollop of sour cream if you like.
This soup is best enjoyed fresh, as the flavors continue to develop even after it’s served. Pair it with a slice of crusty bread to soak up every last drop of that delicious, smoky broth. Leftovers can be refrigerated for up to 3 days or frozen for 3 months, though I doubt you’ll have any left! The longer it sits, the more the flavors meld together, making it even more comforting with each bite.
Pro Tips For Making Andersen Split Pea Soup Recipe With Ham
- Soak the Peas First: Toss the dried split peas in cold water for at least 2 hours—or overnight if you’re not in a rush. I used to skip this and ended up with a soup that was more like split pea mush than the creamy, tender dish it should be. The extra time lets them absorb moisture evenly, so they cook faster and don’t turn to glue.
- Brown the Ham Hock: Don’t just drop that ham hock in the pot raw—sear it in a dry skillet for 3-4 minutes per side until the fat renders and the skin crisps. The Maillard reaction here adds depth that simmering alone can’t match. (Yes, it’s an extra step, but your soup will taste like it’s been simmering all day, not just a few hours.)
- Chop Veggies Small: Dice the onion, carrots, and celery into ¼-inch pieces, not rough chunks. I learned this after serving a soup where you could still pick out whole celery stalks—like someone forgot to chew. Smaller pieces cook faster and blend into the texture, so every bite is consistent.
- Skim the Foam Early: After the first 15 minutes of simmering, skim off the grayish foam that rises to the top with a ladle or fine-mesh strainer. Ignore it, and your soup will taste bitter and off. It’s not just about looks—it’s the difference between a clean, rich flavor and something that needs a splash of vinegar to fix.
Troubleshooting this recipe
Peas Too Firm?
If your split peas aren't tender after 2 hours of simmering, don't rush it! The key is patience—keep them simmering gently for another 30-45 minutes. I've found that Bob's Red Mill dried peas sometimes need that extra time, especially if you're using a high-quality ham hock that adds extra flavor but slows cooking. Check water levels too—add ½ cup water if the soup gets too thick. 🌱
Broth Too Thin?
If your soup turns out watery, reduce it by simmering uncovered for 10-15 minutes until thickened. For extra body, mash ½ cup of the cooked peas directly into the pot—their starch will naturally thicken the broth. I've also had success adding 1 tbsp cornstarch mixed with 2 tbsp cold water as a last resort, but the pea mash method is more authentic. 🥄
Ham Not Tender?
If your ham hock isn't falling apart after 2 hours, it's not ruined—just needs more time! Extend the simmer to 2.5 hours total and check periodically. For quicker results, remove the ham after 1 hour, shred it, and return it to the pot during the final 30 minutes of cooking. This two-stage approach gives you tender meat without overcooking the peas. 🍖
Fat Buildup?
Excess fat can make your soup greasy. Skim it off during cooking using a fat separator spoon, or chill the soup overnight—the fat will solidify on top and can be easily spooned off before reheating. For a lighter version, use leaner ham or trim visible fat before cooking. The 2 tbsp butter at the end adds richness, not fat—so don't skip it! 🧈
Cream Curdling?
To prevent curdling, always stir in the heavy cream when the soup is at a gentle simmer—not boiling. If you see separation, whisk in 1 tsp cornstarch mixed with 1 tbsp cold water and simmer for 2 minutes to restore smoothness. For extra insurance, temper the cream first by mixing 1 tbsp soup broth with it before adding to the pot. 🥛
Mushy Texture?
If your soup ends up too mushy, you likely overcooked the peas. Next time, check for tenderness at 1.5 hours instead of waiting the full 2 hours. For immediate fixes, stir in 1 tbsp cold butter to add body, or serve with crusty bread on the side to soak up excess liquid. The ham hock's gelatin helps create thickness, so make sure it's fully broken down before removing it. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use a ham hock instead of regular ham?
The ham hock is key for that authentic, smoky depth that makes this soup unforgettable! As it simmers, it slowly dissolves into the broth, infusing it with rich, gelatinous meatiness that regular ham steak can't match. Plus, the bone adds extra flavor without needing extra salt—just one of those perfect cooking tricks that elevates simple ingredients.
Can I make this soup in a slow cooker? Combine all ingredients in your slow cooker and cook on low for 6-7 hours or high for 3-4 hours. The long cook time actually enhances the flavors even more. Just
What if I don't have heavy cream?
No problem! You can substitute with ½ cup whole milk (for a lighter version) or ½ cup Greek yogurt (for tangy depth). For a vegan option, use ½ cup coconut milk or cashew cream—just know the texture will be slightly different but still delicious. The butter at the end adds richness regardless of your cream choice.
How do I know when the split peas are perfectly tender?
Peas should be soft enough to mash slightly between your fingers but still hold some shape—think creamy with just a hint of bite. Test at 1.5 hours if you're worried about overcooking. If they're still firm after 2 hours, add ½ cup water and simmer another 30 minutes. The ham hock's gelatin helps create that perfect creamy texture when fully broken down.
Can I make this soup ahead of time?
This soup actually tastes better the next day as the flavors meld! Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much. For freezing, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating—never microwave directly from frozen.