Pea Soup Andersen’s Split Pea (Copycat Recipe)
This copycat-style split pea soup uses one pound of dried green peas, vegetables, and eight cups of liquid for a thick, comforting pot. A gentle simmer helps the peas soften without scorching. Add smoked ham for a savory version, or leave it out for meat-free soup. Blend to your preferred texture, then season and adjust the thickness.
A pot of split pea soup is a practical way to turn a few pantry staples into several satisfying meals. Dried peas store well, and using leftover ham, if you have it, can help make good use of food already in your kitchen. This is a home-style copycat, not a claim to reproduce Pea Soup Andersen’s proprietary recipe.
I focus on two details when developing this kind of soup: keep the heat low enough to protect the pot’s base, and give the peas enough time to become tender. Those steps matter more than special equipment or hard-to-find ingredients.
Cookware Setup and Ingredient Preparation
A heavy, nonreactive pot helps the soup heat evenly and makes it easier to control a slow simmer. Use a 5- to 6-quart enameled cast-iron Dutch oven or fully clad stainless-steel pot. “Nonreactive” means the pot’s surface is unlikely to react with food and affect its flavor.
Ingredients and equipment
This recipe starts with one pound of dried green split peas and eight cups of liquid. The vegetables build a savory base, while ham is optional. A heavy pot, a heat-safe spoon, and a blender or immersion blender are enough to make and finish the soup.
| Ingredient or tool | Amount or size | Purpose |
|---|---|---|
| Dried green split peas | 1 lb (454 g) | Main ingredient; sort and rinse |
| Water or unsalted stock | 8 cups (1.9 L) | Starting cooking liquid |
| Onion | 1 medium, diced | Savory base |
| Carrots | 2 medium, diced | Gentle sweetness |
| Celery | 2 ribs, diced | Aromatic flavor |
| Neutral oil or butter | 1 tablespoon | Softens the vegetables |
| Smoked ham hock or diced smoked ham | Optional; 1 hock or about 1 cup diced | Adds smoky, savory flavor |
| Bay leaf | 1, optional | Adds background flavor |
| Salt and black pepper | To taste | Final seasoning |
| Pot | 5–6 qt (4.7–5.7 L) | Allows room for simmering and stirring |
A 5- to 6-quart pot gives the peas room to swell and the soup room to bubble gently. On an induction stove, confirm that the pot has a magnetic base and is listed as induction-compatible by its maker. Avoid a thin pot if you can; pea solids can settle and scorch more readily when heat is uneven.
Prep before heating
Sorting means checking the dry peas for small stones or debris before cooking. Rinse them in a sieve under cool running water, then drain. Split peas usually do not need soaking for this method.
Dice the onion, carrots, and celery into pieces of similar size so they soften at a similar pace. Measure the liquid before you start. Keep extra hot water or stock nearby; you may need it later if the soup becomes thicker than you like.
Gentle Simmering, Texture, and Seasoning
A bare simmer is a low, steady heat with only small bubbles breaking the surface. For this soup, aim for about 185–205°F (85–96°C), rather than a rolling boil. Cook until the peas collapse and become tender, usually 90–120 minutes, with the exact time affected by pea age and heat level.
Build flavor and cook the peas
Warm the pot over medium-low heat. Add the oil or butter, followed by the onion, carrots, and celery. Cook for about 5–8 minutes, stirring now and then, until the vegetables begin to soften. Avoid browning them heavily; the goal is a gentle savory base, not a deeply roasted flavor.
Add the rinsed peas, eight cups of water or unsalted stock, and the ham hock or diced ham if using. Add the bay leaf, if desired. Bring the liquid just to a boil, then lower the heat at once to maintain a bare simmer. Partially cover the pot, leaving a small gap for steam to escape.
Stir every 15–20 minutes, scraping across the bottom with a heat-safe spoon. This is especially important as the peas soften and settle. If the soup bubbles rapidly, turn down the heat. Do not leave it unattended at a hard boil; high heat can make the peas cook unevenly and stick to the bottom.
If the liquid level drops and the peas are not yet tender, add hot water or stock, about ½ cup at a time. Adding hot liquid helps keep the simmer steady. Cooking time is a guide, not a guarantee: taste a few peas before deciding the soup is done. They should be very soft, with no firm center.
Blend and adjust the consistency
Remove the ham hock and bay leaf before blending. If you used a hock, let it cool enough to handle, remove the meat from the bone, shred it, and return the meat to the pot. Discard the bone and bay leaf.
For a smooth, thick texture, blend the soup with an immersion blender. For a more rustic bowl, blend only part of it, or leave it unblended if the peas have already broken down to your liking. If using a countertop blender, work in small batches and follow the blender maker’s instructions for hot liquids. Do not fill it to the top.
Stir, then check the thickness. Add hot water or stock a little at a time if it is too thick. If it seems thin, simmer it uncovered for a few minutes, stirring often. Season with salt and black pepper near the end, especially if you used ham or stock, which can already add salt.
| What you notice | Likely reason | What to do |
|---|---|---|
| Soup catches on the pot’s base | Heat is too high, or peas have settled | Lower the heat and scrape the base gently |
| Peas are still firm after 90 minutes | Peas may be older, or the simmer is very low | Keep simmering and check every 10–15 minutes |
| Soup is thicker than you want | Peas absorb liquid as they cook | Stir in hot water or stock, about ½ cup at a time |
| Soup tastes flat | It may need salt or pepper | Season gradually near the end and taste again |
| Soup has uneven texture | Some peas have softened more than others | Continue at a bare simmer, stir, then blend to preference |
Safe Cooling, Cleaning, and Cookware Care
Treat leftover pea soup as a perishable food, even though its ingredients began in the pantry. Cool it promptly in shallow containers, refrigerate it, and reheat it thoroughly. These are general food-safety practices, not special directions from the restaurant or a claim about its recipe.
Divide leftovers into shallow containers rather than leaving a large, deep pot to cool on the counter. Refrigerate promptly; as a general rule, do not leave cooked food at room temperature for more than two hours. When reheating soup, bring it to 165°F (74°C). If you are holding it hot for serving, keep it at 135°F (57°C) or above.
When the meal is finished, let the pot cool before washing. Do not pour cold water into a hot pot, as a sudden temperature change can stress cookware. For enameled cookware, use warm water, dish detergent, and a nonabrasive sponge. Avoid steel wool and abrasive cleaners, which can damage the enamel.
Serving and Dining Presentation
Split pea soup is filling on its own, but a simple side can make it feel like a complete meal. Keep garnishes and add-ons in balance with the soup’s thick texture. Serve it hot, with bread or crackers if you like, and set out extra black pepper for the table.
For a ham version, keep a little shredded ham aside to add to each bowl. For a meat-free version, finish with black pepper and a small drizzle of oil, or serve with toasted bread. If the soup thickens while sitting, stir in a little hot water or stock just before serving.
A small portion of soup can also be packed for a later meal. Chill it promptly, then store it in the refrigerator. When reheating, stir as it warms so the thick soup heats evenly, and check that it reaches 165°F (74°C).
Key takeaway: Keep the pot at a bare simmer, stir across the base, and adjust the liquid after the peas soften. Those simple checks help you get a smooth, thick bowl without letting the soup scorch.
Frequently Asked Questions
These quick answers cover common questions about cooking, texture, and storing this copycat-style soup. Cooking time can vary, so use the peas’ tenderness as your main doneness test. Keep the same basic method whether you choose water or stock, and add salt only after tasting.
Do I need to soak split peas first?
No. Sort and rinse them, then cook them in the measured liquid. Soaking is not required for this method.
How long does split pea soup take to cook?
Plan on about 90–120 minutes at a bare simmer. Older peas or a very low simmer may take longer.
Can I make this soup without ham?
Yes. Leave out the ham hock or diced ham for a meat-free version. Use water or unsalted stock and season to taste.
Why is my split pea soup not getting soft?
It may need more time. Keep it at a gentle simmer, stir periodically, and check the peas again after 10–15 minutes.
How do I keep the soup from scorching?
Use a heavy pot, avoid a rolling boil, and scrape the bottom with a heat-safe spoon as you stir. Add hot liquid if the soup gets too thick before the peas soften.
Should I blend the whole pot?
That depends on your preferred texture. Blend all of it for a smooth soup, or blend part of it to keep some pea and vegetable texture.
How can I thin out leftover soup?
Stir in hot water or stock a little at a time while reheating. The peas continue to absorb liquid, so leftovers may be thicker than the fresh soup.
How should I cool and store leftovers?
Transfer soup to shallow containers and refrigerate it promptly. Reheat leftovers to 165°F (74°C) before serving.
Can I use salted stock?
Yes, but taste before adding salt. Ham and salted stock can both make the finished soup salty.
What pot works best on an induction stove?
Use a 5- to 6-quart pot that the cookware maker lists as induction-compatible. Check that its base is magnetic.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
