Andersen's Copycat Split Pea Soup Recipe: Smoky Bacon and Ham Infusion

This Andersen's split pea soup copycat recipe delivers the same rich, hearty flavor you'd find in a can—but made from scratch with smoky bacon and ham. The secret lies in slow-cooked split peas that develop a velvety texture while absorbing deep, savory notes from the pork.

My version keeps all the comforting elements—creamy consistency, tender meat, and that signature smoky aroma—that make this soup a Midwest classic.

What sets this recipe apart is the layered cooking process: first browning the bacon and ham to build rich, caramelized flavors, then simmering the split peas until they break down into a naturally thick, creamy base.

The key ingredient is high-quality ham bone or smoked ham hock, which infuses the broth with unmatched depth. Unlike canned versions, this homemade soup develops complex flavors that only slow cooking can achieve.

By the time you're done, you'll have a steaming bowl of split pea soup with tender peas, shards of smoky bacon, and chunks of flavorful ham—all suspended in a velvety broth that's thick enough to coat a spoon but light enough to sip.

The aroma alone will have your kitchen smelling like a cozy country diner, and the first bite delivers that perfect balance of savory, smoky, and slightly sweet notes.

This recipe serves six and makes great leftovers, so plan to double it if you're feeding a crowd. The slow simmering time (about 2 hours) ensures the peas soften completely while developing that signature creamy texture without any flour or cornstarch.

Perfect for chilly days or when you need a comforting meal that feels like a warm hug in a bowl.

Ingredients for andersen's split pea soup copycat

Six core ingredients create that iconic Andersen's split pea soup flavor—smoky, rich, and velvety.

The ham hock and bacon are non-negotiable for that signature smoky depth. Costco or your local butcher shop are the best places for a quality ham hock—look for one with good marbling. Bacon? Thick-cut, smoked makes all the difference, and Oscar Mayer or Applewood are my go-tos. Split peas need rinsing to remove any dirt or debris—just pop them in a colander and swish under cold water. The carrots and celery can be baby versions if that's what you've got, but 2-inch chunks work best for even cooking.

No ham hock? Substitute smoked ham bone or even a cup of ham broth in a pinch. Running short on bacon? Double the ham and add a splash of liquid smoke—it's a game-changer. Fresh bay leaves are ideal, but dried works at one-third the amount. The apple cider vinegar might seem odd, but it cuts through the richness and brightens the whole dish. For the water, low-sodium chicken broth adds even more depth without overpowering the soup. And if you're feeling fancy, toasted split peas in a dry pan for 2 minutes before adding to the pot adds a nutty richness.

This soup tastes even better the next day as flavors meld. Store leftovers in the fridge for up to 5 days, or freeze for 3 months—it reheats beautifully. I always make a double batch because it disappears fast. For serving, a sprinkle of fresh parsley or a dollop of sour cream adds a nice contrast to the smoky flavors. The ham hock can be reused for another batch of soup if you save the bone—just simmer it with fresh veggies and water for a second round of flavor.

Step-by-step instructions for Andersen's copycat split pea soup

This hearty soup delivers Andersen's signature smoky depth and rich flavor—just like the original.

In a large Dutch oven, cook the 6 oz bacon over medium heat until the edges are deep golden brown and the fat has rendered out, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot. This bacon fat is pure flavor—don't drain it.

Add the 1 lb smoked ham hock to the pot and cook for 2-3 minutes on each side until lightly browned. The ham hock will infuse the soup with its deep, smoky flavor as it simmers. Here's the thing—don't rush this step. The longer you cook the ham, the more flavor you'll extract into the soup. You'll know it's ready when the surface develops a nice crust.

Push the ham hock to one side of the pot and add the 1 whole yellow onion, 2 medium carrots, and 2 whole celery stalks to the bacon fat. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This step develops the soup's foundational flavors—don't skip it.

Add the 4 cloves garlic cloves and 1 tsp black peppercorns to the pot. Cook for another 30 seconds until the garlic becomes fragrant—you'll know it's ready when the kitchen fills with that irresistible aroma. Here's where it gets fun: sprinkle the 1.5 tsp salt over the vegetables and stir to combine. The salt will help draw out moisture from the vegetables, intensifying their flavors.

Pour in the 6 cups water and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and add the 1.5 cups dry green split peas, 2 whole bay leaves, and 1 tbsp apple cider vinegar. The vinegar might seem like an odd addition, but it brightens the soup and balances the rich flavors of the bacon and ham.

Here's the critical part: stir once to combine all the ingredients, then let the soup simmer uncovered for 2 hours. I know it seems like a long time, but this slow cooking transforms the split peas into a creamy, velvety texture while allowing all the flavors to meld together. The soup should reduce slightly, becoming thicker and more concentrated as it cooks.

After 2 hours, check the split peas for doneness. They should be tender but not mushy—you'll know they're ready when they easily crumble between your fingers. If they need more time, continue simmering for another 15-20 minutes. The ham hock should also be falling off the bone; if it's not, it will continue to cook as the soup rests.

Remove the ham hock from the pot and let it cool slightly before shredding the meat with two forks. Discard the bay leaves and stir the shredded ham back into the soup. Taste the soup and adjust the seasoning if needed—you might need a bit more salt or pepper to bring out the flavors. Here's the thing: the soup will continue to thicken as it cools, so don't worry if it seems a little thin at this point.

Ladle the soup into bowls and top each serving with 2-3 pieces of the crispy bacon you set aside earlier. The contrast between the creamy soup and the crispy bacon is what makes this recipe so special. Serve immediately while the soup is hot and the flavors are at their peak.

This soup tastes even better the next day as the flavors continue to develop. Store any leftovers in an airtight container in the refrigerator for up to 4 days. The split peas will absorb more liquid and the soup will become even creamier as it sits. Enjoy your copycat Andersen's split pea soup—it's rich, smoky, and packed with flavor!

Common mistakes when making great andersen's split pea soup copycat

Overcooking the Peas

One of the most common mistakes is letting the split peas turn mushy instead of creamy. The goal is tender but intact peas that break down slightly, creating that signature velvety texture.

I've seen people walk away from the stove too early, only to return to a soup that's more glue than split pea. Test them at 1 hour 45 minutes—they should be soft but still hold their shape. If they're falling apart completely, you've gone too far. 🌱

Skipping the Bacon Fat

I cannot stress enough how important it is to keep that bacon fat in the pot. It's the flavor foundation of this soup! Draining it means losing all that smoky, caramelized depth that makes Andersen's version so special.

The fat renders out during cooking and creates a rich base for the vegetables and peas. If you're worried about excess fat, simply skim it off after cooking—don't drain it completely. That's where the magic happens.

Rushing the Simmer Time

Many home cooks try to cut corners by reducing the simmer time, but this is a 2-hour minimum process. The slow cooking is what develops the deep, complex flavors and transforms the split peas into that creamy consistency.

I've tried shorter versions and they always taste flat compared to the real deal. The first hour is particularly critical—this is when the peas begin to absorb all those smoky flavors from the ham and bacon. Trust the process and let it simmer.

Ignoring the Ham Hock

The ham hock is absolutely essential—don't substitute it with just any old ham! That bone is what infuses the soup with its signature rich, meaty flavor. I've seen people try using regular ham chunks, and while it adds flavor, it doesn't provide that same deep, smoky essence.

If you absolutely must substitute, use a smoked ham bone or even a cup of ham broth**—but nothing beats the real thing. The hock should be falling off the bone by the end, and that meat is what gives the soup its hearty texture.