Soups & Stews
This Andersen split pea soup with ham delivers the perfect balance of smoky, sweet, and savory flavors that make it a classic comfort dish.
The secret lies in slow simmering—transforming simple ingredients into a rich, velvety soup with deep caramelized onion notes and tender ham that practically melts in your mouth. I've perfected this recipe over years of testing, ensuring every spoonful is packed with hearty texture and complex flavor without being overly heavy.
What sets this version apart is the technique: onions caramelized until deep golden, ham rendered for maximum flavor, and split peas simmered until tender but still holding their shape. The result is a soup that's hearty enough for a cold winter's night but light enough to enjoy year-round.
The addition of a touch of mustard and a splash of vinegar brightens the richness, creating a perfect harmony of flavors.
By the time you're done, you'll have a pot of soup that's thick enough to coat a spoon but still smooth and inviting. The ham adds a satisfying bite, while the split peas provide a comforting, earthy base.
This isn't just soup—it's a meal in a bowl, one that feels like a hug on a chilly day. The best part? It tastes even better the next day as the flavors meld together.
Whether you're serving a family gathering or meal prepping for the week, this recipe scales beautifully. The slow cooking method makes it perfect for busy days, and the flavors only improve with time. Let's get started on creating this timeless classic that brings warmth to any table.
Ingredients for andersen split pea soup recipe with ham
Six servings of smoky-sweet comfort in every spoonful—just these ingredients transform into velvety perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Green Split Peas 🌾 | 1 ½ cups | Rinsed to remove debris |
| Smoked Ham Hock 🥓 | 1 lb | With bone for flavor |
| Yellow Onions 🧅 | 2 large | Caramelized to deep gold |
| Carrots 🥕 | 4 medium | Peeled and chopped |
| Celery Stalks 🌿 | 3 whole | Chopped with leaves |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Dried Bay Leaves 🍃 | 2 whole | For aromatic depth |
| Dijon Mustard 🍯 | 1 tbsp | For bright tang |
| Apple Cider Vinegar 🍎 | 1 tbsp | Balances richness |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The ham hock is non-negotiable here—it's the soul of this soup. Look for bone-in hocks at your local butcher shop or the deli section of Kroger or Whole Foods. The smoke and collagen from the bone infuse the soup with unmatched depth. If you can't find smoked ham, regular ham hock with a smoked paprika rub works in a pinch. Caramelizing the onions is where the magic happens—take your time, let them turn deep golden brown. I usually start them in a cold pan with butter, then add oil to finish cooking. The split peas? Bob's Red Mill brand is my go-to—they're consistently high quality and soak up flavors beautifully.
No ham hock? Smoked sausage or bacon adds a similar smoky punch, though the texture won't be identical. Running short on broth? Water plus bouillon cubes gets you close, but add an extra bay leaf for depth. The mustard and vinegar might seem small, but they're essential for that perfect balance—Dijon mustard gives the best tang, and apple cider vinegar has subtle sweetness. No fresh parsley? Dried parsley at one-third the amount works, though it won't be as vibrant. The carrots and celery can be swapped for other veggies—turnips or sweet potatoes add nice variations. Just make sure to chop them evenly so they cook at the same rate as the peas.
This soup tastes even better the next day as the flavors meld together. Store it in the fridge for up to 5 days—the peas will get softer, but that's actually ideal for leftovers. For freezing, portion into airtight containers and it keeps for 3 months. I always make double batches because it disappears fast. The ham hock can be simmered separately and removed once tender—pick the meat off the bone and use it in sandwiches or salads. The broth left in the pot is pure liquid gold for future soups or braises.
Why You'll Love This Recipe
- No-Fuss Soak: I just toss the dried peas in a pot with cold water, ham hock, and a pinch of salt the night before. By morning, they’re pre-soaked and ready to simmer—no fancy prep, no stress.
- Smoky Depth Magic: That ham hock? It melts into the soup, leaving behind this rich, savory backbone that makes the peas taste ridiculously good. The onions and celery caramelize into sweet, earthy layers—simple veggies, but they sing.
- Meal Prep MVP: Make a double batch and freeze half. When you’re staring at a fridge full of sad leftovers, this soup thaws in minutes and tastes like a hug. (Yes, even on a Tuesday night.)
- Budget Warmth: Split peas and ham hocks are cheap, but they punch way above their price. A single pot feeds four for under $10, and the flavor? That’s the kind of comfort food that makes you forget about grocery bills.
Step-by-step instructions for Andersen split pea soup with ham
This hearty soup delivers deep, smoky-sweet flavors that'll have everyone asking for seconds.
Prepare the Ham Hock and Vegetables
Rinse the 1.5 cups dried green split peas thoroughly under cold water to remove any debris, then set aside. In a large Dutch oven, add the 1 lb smoked ham hock and place it bone-side down. This ensures maximum flavor infusion into the broth as it cooks.
While the ham hock heats up, peel and chop the 4 medium carrots into ½-inch pieces, and chop the 3 whole celery stalks with leaves into ¼-inch pieces. Peel and thinly slice the 2 large yellow onions—these will caramelize beautifully later. Keep all chopped vegetables separate until ready to use.
Build the Flavor Base
Add the 6 cups chicken broth to the Dutch oven with the ham hock. Bring to a gentle boil over medium-high heat, then reduce to a simmer for 10 minutes. This step draws out the smoky essence from the ham hock and starts building the broth's depth.
Remove the ham hock and set it aside (you'll shred it later). Add the chopped carrots, celery, and onions to the broth. Stir in the 2 whole dried bay leaves, 1 tbsp Dijon mustard, and 1 tbsp apple cider vinegar. The vinegar brightens the flavors while the mustard adds a subtle tang that balances the richness.
Simmer the Vegetables and Peas
Return the broth to a gentle simmer and cook for 20 minutes, stirring occasionally. The vegetables should soften but not fall apart. Add the rinsed 1.5 cups dried green split peas, 1.5 tsp salt, and 0.5 tsp freshly cracked black peppercorns. Stir well to combine.
Cover the Dutch oven and let the soup simmer for 45-50 minutes, stirring occasionally. The peas should be tender but still hold their shape—you want them creamy but not mushy. If the soup starts to reduce too much, add ½ cup water to maintain the right consistency.
Finish and Garnish
Once the peas are tender, remove the 2 whole dried bay leaves. Return the ham hock to the pot and let it simmer for another 10 minutes to reabsorb the flavors. Use two forks to shred the ham hock, discarding any large bones. Stir the shredded ham back into the soup.
Taste and adjust the seasoning with more salt or black peppercorns if needed. Ladle the soup into bowls and garnish each serving with 0.25 cup chopped fresh parsley. The parsley adds a fresh contrast to the rich, smoky-sweet flavors. Serve immediately with crusty bread for dipping!
Pro Tips For Making Andersen Split Pea Soup Recipe With Ham
- Sear the Ham Hock First: Before adding it to the pot, brown that ham hock in a dry skillet over medium-high heat—just 3-4 minutes per side. I learned this the hard way: skipping this step means your soup will taste like it’s missing something, even if you use the best smoked ham. The crust adds depth that no amount of bouillon can replace.
- Soak Peas Overnight (Or Not): If you’re in a rush, skip soaking—but if you have time, give those dried split peas a 12-hour soak in cold water. I used to rush this, thinking it didn’t matter, but soaked peas break down more evenly and don’t leave gritty bits. Drain and rinse before cooking to avoid a waterlogged start.
- Don’t Crowd the Pot: Start with the ham hock, onions, carrots, and celery in a pot that’s just big enough—no need for a giant Dutch oven unless you’re feeding an army. After 30 minutes of simmering, add the peas; if the liquid gets too low, top with hot water, not cold. Crowding turns your soup into a stew and risks mushy veggies.
- Skim the Foam Early: After the first 15 minutes of simmering, skim off the scum that rises to the top with a ladle or fine-mesh strainer. I know it’s tedious, but leaving it in makes your soup taste bitter and cloudy. Do it while you’re checking on the ham hock—no extra effort, just better flavor.
Wine and beer pairings for these flavors
Red Wine Pairings
The deep, smoky-sweet flavors of this split pea soup pair beautifully with a medium-bodied red wine like Pinot Noir from Oregon or Burgundy. The wine's earthy notes and subtle fruitiness complement the ham's smokiness without overpowering the soup's richness.
I always reach for a bottle with 12-14% ABV—just enough body to stand up to the hearty broth. 🍷
White Wine Options
For a lighter but still robust pairing, try a dry Riesling from Germany or Alsace. The wine's bright acidity and honeyed apple notes cut through the soup's richness while enhancing the caramelized onions.
A chilled bottle (around 50°F) helps balance the warm, smoky flavors. If you prefer something crisper, Sauvignon Blanc from New Zealand offers zesty citrus that refreshes your palate.
Beer Pairings
A smoked porter or stout is a perfect match for this soup's bold flavors. Look for brands like Founders Kentucky Breakfast Stout or Guinness—their roasted malt notes and slight sweetness echo the ham's smokiness.
For a lighter option, a wheat beer with a touch of spice, like Blue Moon, provides a crisp contrast to the soup's heartiness. 🍺
Non-Alcoholic Choices
Don't drink alcohol? No problem! A sparkling apple cider with a hint of cinnamon adds a festive touch while complementing the soup's sweet and smoky profile. For something more substantial, try a chilled hibiscus iced tea—its tartness balances the richness beautifully. Both options keep the meal refreshing and well-rounded.
Pro Tips for Pairing
Let your wine or beer breathe for 10-15 minutes before serving to enhance its flavors. If using a red wine, decant it to soften tannins and improve aroma. For beer, serve it at the temperature recommended on the label—usually 45-50°F for stouts and 40-45°F for lighter options.
The right pairing can elevate your soup from delicious to unforgettable! ✨
Nutrition facts
Frequently asked questions
Can I substitute smoked ham hock with regular ham?
The ham hock is key for deep flavor, but you can use ½ lb smoked ham or ½ lb smoked sausage instead. Just remove it after 30 minutes of simmering to avoid overcooking. For extra smokiness, add ½ tsp smoked paprika to the broth if using regular ham.
How do I make this soup creamier without dairy?
Blend ½ cup of the soup with an immersion blender until smooth, then stir it back in. For extra richness, add 1 tbsp olive oil or 2 tbsp mashed white beans at the end. The split peas naturally thicken as they cook, creating a velvety texture without dairy.
Can I make this soup in a slow cooker?
Brown the ham hock in a skillet first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker's gentle heat enhances the flavors even more. Just add ½ cup water if it gets too thick during cooking.
Why does my split pea soup turn out too thick?
Split peas absorb liquid as they cook. To fix this, stir in ½ cup broth or water and simmer for 10 more minutes. For prevention, start with 7 cups broth instead of 6. The soup should coat a spoon lightly but still be easy to ladle.
What's the best way to reheat leftovers?
Gently reheat on the stove over low heat with 1-2 tbsp broth or water to restore creaminess. In the microwave, stir after 2 minutes and add liquid if needed. Never microwave uncovered—it can make the soup too thin. Leftovers taste even better the next day!