Soups & Stews
Andersen's Pea Soup with Ham delivers that perfect balance of earthy peas and smoky ham—rich, velvety, and deeply satisfying in every spoonful. This recipe transforms simple ingredients into a restaurant-worthy bowl that simmers gently for hours, developing layers of flavor that make it worth every minute. The secret lies in slow cooking, which breaks down the ham into tender, savory bits while keeping the peas tender-crisp.
What sets this soup apart is the harmony of textures: creamy blended portions contrast with the satisfying bite of whole peas and crisp bacon edges. The ham adds depth without overpowering, while fresh herbs brighten the dish just enough to keep it from feeling too heavy.
This is the kind of soup that warms you from the inside out—ideal for chilly evenings or as a comforting starter for holiday feasts.
With just 30 minutes of prep and 2 hours of simmering, you'll have a pot of golden, aromatic soup that tastes even better the next day. The broth is rich but not greasy, the peas hold their shape, and the ham dissolves into flavorful strands.
Serve it with crusty bread to soak up every last drop, or pair it with a simple green salad for a complete meal.
Perfect for meal prep, this soup keeps well in the fridge for up to 5 days, making it a practical choice for busy weeks. The recipe also adapts easily—swap the ham for turkey bacon for a lighter version, or add a splash of cream for extra richness.
Whether you're cooking for family or treating yourself, this classic dish never disappoints.
Ingredients for andersen's pea soup recipe with ham
Simple ingredients transform into velvety pea soup with smoky ham and crisp bacon edges—perfect for chilly evenings.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Green Peas (frozen or fresh) 🌱 | 2 cups | Thawed if frozen, shells removed |
| Diced Ham 🥓 | 1 ½ cups | Smoked or honey-glazed preferred |
| Bacon (thick-cut) 🥓 | 8 oz | Chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Carrots 🥕 | 2 medium | Peeled and chopped into chunks |
| Celery Stems 🧅 | 2 whole | Chopped, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🍃 | 2 whole | Removed before serving |
The ham and bacon are the flavor anchors here. Look for thick-cut bacon at Whole Foods or your local butcher shop—it holds up better during cooking. Smoked ham adds depth, while honey-glazed gives a touch of sweetness. For the peas, frozen works just as well as fresh (if not better) since it's picked at peak ripeness. If using fresh, snap the pods open and remove the strings. The carrots and celery should be bright orange and crisp—avoid anything rubbery or discolored. Trader Joe's has great pre-chopped veggie mixes that save time without sacrificing quality.
No bacon? Turkey bacon or pancetta works in a pinch, though it'll have a different flavor profile. Swap ham for smoked sausage or ham hock if you're feeling adventurous. Fresh thyme is ideal, but dried at one-third the amount gets you close. The heavy cream can be substituted with half-and-half or coconut milk for a lighter version. For extra richness, add a splash of cream cheese at the end. If your broth is too salty, use low-sodium vegetable broth or dilute with water. The bay leaves? Remove them before serving—they're only for flavor, not eating.
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days. For meal prep, portion into individual containers—freezes beautifully for 3 months. The bacon and ham can be cooked ahead and stored separately for up to 4 days. Fresh parsley keeps for 5-7 days wrapped in damp paper towels. To reheat, warm gently on the stove with a splash of water or broth to restore creaminess.
Why You'll Love This Recipe
- I’ll be real: this soup is my go-to for meal prep. The peas hold up perfectly when reheated, and the ham stays tender, so it’s great for lunches or potlucks. Pack it in a thermos, and you’ve got a hearty, no-fuss meal that even picky eaters won’t complain about.
- One-Pot Magic: Between us, this soup is that recipe—simmer everything together, no fuss. That crispy bacon and diced ham render right into the broth, so you’re not stuck with a pile of dirty pans. Just chop, dump, and let it work its flavor—my lazy Sundays thank me every time.
- Salty-Sweet Crunch: Honestly, the combo of thick-cut bacon and diced ham is where this soup shines. The bacon adds a smoky bite, while the ham melts into savory chunks—like a hug for your taste buds. And don’t skip the carrots; they sweeten up just enough to balance the richness.
- Lunchbox Hero: I’ll be real: this soup is my go-to for meal prep. The peas hold up perfectly when reheated, and the ham stays tender, so it’s great for lunches or potlucks. Pack it in a thermos, and you’ve got a hearty, no-fuss meal that even picky eaters won’t complain about.
Step-by-step instructions for andersen's pea soup with ham
Craft this velvety pea soup with rich bacon and ham—where smoky depth meets tender vegetables and creamy finish.
Cook the Bacon and Sauté Vegetables
In a large pot or Dutch oven, cook the 8 oz bacon (thick-cut) over medium heat until the edges become deep golden brown and crispy—about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels, leaving the rendered fat in the pot.
In the same pot with the bacon fat, add the 1 whole yellow onion (diced) and cook for 3-4 minutes until softened and translucent. Add the 2 medium carrots (chopped) and 2 whole celery stems (chopped), stirring occasionally for 5 minutes until they begin to soften. The vegetables should release their natural juices, creating a fragrant base for the soup.
Add Ham, Garlic, and Broth
Add the 1.5 cups diced ham to the pot and stir for 1 minute to coat the pieces in the bacon fat. This ensures every bite carries that smoky, savory depth. Add the 4 cloves garlic (minced) and cook for 30 seconds until fragrant—don’t let it brown or it’ll turn bitter.
Pour in the 4 cups vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, add the 2 whole bay leaves, and stir in the 1 tsp dried thyme and 1.5 tsp salt. Let the soup simmer uncovered for 10 minutes, allowing the flavors to meld and the vegetables to soften further.
Incorporate Peas and Simmer
Add the 2 cups fresh green peas (frozen or fresh, thawed if frozen) to the pot and stir gently. If using frozen peas, they’ll release their starches into the broth, thickening the soup naturally. Simmer for 8-10 minutes until the peas are tender and the carrots and celery are fork-tender. Taste and adjust seasoning with ground black pepper if needed.
Here’s the thing—don’t overcook the peas. They should remain bright green and slightly firm, not mushy. The soup should have a rich, velvety texture with visible pieces of ham, bacon, and vegetables. If the soup is too thin at this stage, it’ll thicken beautifully when the cream is added later.
Finish with Cream and Garnish
Reduce the heat to low and stir in the 0.5 cup heavy cream. Let the soup simmer for 2-3 minutes until it reaches a luxuriously smooth consistency. The cream should blend seamlessly, adding richness without overpowering the pea and ham flavors.
Remove the 2 whole bay leaves before serving. Ladle the soup into bowls and garnish each serving with 0.25 cup fresh parsley (chopped). The parsley adds a fresh contrast to the smoky, creamy soup, brightening every spoonful. Serve immediately with crusty bread to soak up every last drop of that velvety goodness.
Pro Tips For Making Andersen'S Pea Soup Recipe With Ham
- CRISP THE BACON FIRST: Start with medium-low heat—high heat makes bacon grease splatter like a fireworks show, and you’ll lose half of that flavorful fat. Once the edges are golden and the fat’s pooling, pull the bacon out and set it aside on paper towels. That rendered fat? Use it to cook the onions and carrots—it’s the secret to deeper flavor without extra oil.
- DICE HAM SMALL: I used to cut ham into big chunks, thinking it’d break down nicely. Wrong. For this soup, aim for ½-inch cubes or smaller—they’ll cook faster and blend into the broth evenly. If you’re lazy, buy pre-diced ham, but rinse it first to cut down on saltiness. Trust me, your soup will taste more balanced.
- WAIT FOR PEAS TO PUFF: If you’re using frozen peas, don’t toss them in boiling water—they’ll turn mushy. Instead, add them to the simmering soup when the ham and bacon are already cooked, and let them sit for 3–4 minutes uncovered. That little burst of steam makes them plump and bright green, not sad and limp.
- SALT THE BROTH LATE: Most recipes tell you to salt early, but with ham and bacon already packed with sodium, you’ll end up with a swampy mess. Wait until the peas are added, then taste and adjust—you’ll likely need less than you think. A splash of lemon juice at the end cuts through the richness without overpowering.
Essential equipment for this dish
Large Pot or Dutch Oven
This is your workhorse for Andersen's Pea Soup—you'll want a 6-8 quart pot with a tight-fitting lid. I recommend a Le Creuset Dutch oven (holds heat beautifully) or a Calphalon stainless steel for durability. The deep sides prevent spills when stirring, and the heavy base ensures even heat distribution.
If you don't have one, a heavy-bottomed stainless steel pot works too—just avoid non-stick coatings that can't handle simmering for 2 hours. 🔥
High-Quality Slotted Spoon
A long-handled slotted spoon (at least 12 inches) is essential for removing crispy bacon without losing those flavorful drippings. I use a OXO Good Grips with silicone tips—it's sturdy enough for hot pots but gentle on your soup.
The slots let broth drain back into the pot, keeping your soup rich. For larger batches, a ladle with a strainer works too, but it's less precise for bacon removal.
Sharp Chef's Knife
You'll need a sharp 8-inch chef's knife for chopping onions, carrots, and celery efficiently. A Wüsthof Classic or Shun Premier excels for this recipe. Dull knives make prep tedious and unsafe—take 5 minutes to hone the blade with a Whetstone before starting.
For garlic, a garlic press saves time, but mincing by hand gives better control.
Immersion Blender (Optional)
For a smoother texture, an immersion blender lets you blend portions of the soup directly in the pot. I recommend the Ninja Professional—it handles hot liquids safely and blends peas into a velvety consistency while keeping some texture.
If you prefer completely smooth soup, blend half the batch before adding cream. Never blend the entire pot—some texture is key for this classic dish. 💫
Measuring Spoons & Cups
Precision matters here—use stainless steel measuring spoons (like OXO's) for thyme, salt, and pepper, and liquid measuring cups for broth and cream. The 1.5 tsp salt and 0.5 cup cream need accuracy.
For dry ingredients, a medicine cup ensures you don't over-salt. I keep my measuring tools near the stove during prep to streamline the process.
Fine-Mesh Strainer
A fine-mesh strainer (8-10 inches) helps if you want to strain the soup for a smoother finish before serving. I use a Mesh King for its durability. Strain out bay leaves and any large vegetable pieces if you prefer a refined presentation.
For garnishes like crisp bacon bits, reserve them in the strainer before adding to bowls. This step is optional but elevates restaurant-style plating. ✨
Nutrition facts
Frequently asked questions
Can I use frozen peas instead of fresh?
Frozen peas work perfectly—they're often more concentrated in flavor and release starches that naturally thicken the soup. Just thaw them completely before adding to the pot. For best texture, use 2 cups frozen peas and simmer for 8-10 minutes until tender but still bright green.
How can I make this soup vegetarian?
Swap the ham and bacon for smoked tofu or mushrooms (like cremini or shiitake) for umami depth. Use vegetable broth and add 1 tbsp soy sauce or 1 tsp miso paste to mimic the savory notes. For richness, stir in 1 cup coconut milk instead of heavy cream. The soup will still be hearty and satisfying!
Why does my soup taste too salty?
If your broth is salty, dilute it with 1-2 cups water or low-sodium broth before adding the peas. For extra flavor without salt, add 1 tsp lemon juice or 1 tbsp vinegar to balance. If using smoked ham, reduce the salt to 1 tsp initially—you can always add more later. Taste as you go!
Can I make this soup ahead of time?
This soup tastes even better the next day! Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove with a splash of water or broth to restore creaminess. For freezing, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The flavors deepen over time!
What’s the best way to reheat leftover soup?
Reheat slowly on the stove over low heat to prevent curdling. Add 1-2 tablespoons of water or broth to help restore creaminess. Avoid microwaving—it can make the cream separate. For extra richness, stir in 1 tablespoon heavy cream at the end. Always reheat to a rolling boil for 1-2 minutes to ensure safety.