Andersen's Split Pea Soup Copycat Recipe: Smoky Ham and Bacon Depth in One Pot

This Andersen's split pea soup copycat recipe delivers the same rich, smoky depth you'd find in a Minnesota diner bowl—bold ham and bacon flavors that make every spoonful satisfying.

The secret lies in slow-cooked peas, caramelized onions, and a carefully balanced blend of herbs that mimic the restaurant's signature taste. I've perfected this version after years of testing, ensuring it's just as hearty and comforting as the original.

The beauty of this recipe is its simplicity—just one pot, minimal prep, and a 4-hour simmer that transforms tough split peas into tender, flavorful bites. The smoky bacon and ham add layers of depth, while a touch of molasses and mustard brings that signature tangy-sweet balance.

Unlike some copycat versions, this one stays true to the original without requiring hard-to-find ingredients.

What you'll end up with is a thick, velvety soup with perfectly tender peas, chunks of smoky ham, and a rich broth that's packed with flavor.

The aroma alone will have everyone gathering around the table, and the first bite delivers that familiar, comforting taste of Andersen's. This is the kind of soup that warms you from the inside out—ideal for chilly days or when you need a meal that feels like a hug.

Serve it with crusty bread to soak up every last drop, or pair it with a simple green salad for balance. The leftovers reheat beautifully, making this a perfect meal-prep option for busy weeks. Let's get started—your taste buds will thank you.

Ingredients for andersen's split pea soup copycat

Bold flavors start with these simple, hearty ingredients—just like Andersen's iconic split pea soup.

The bacon and ham bone are non-negotiable for that signature smoky depth. Costco or Trader Joe's sell thick-cut bacon in bulk—look for pieces with good marbling. The ham bone? Most grocery stores carry them in the meat section, often near the hams. If you can't find one, a ham hock works too. For the split peas, Bob's Red Mill or Great Northern brands are consistent in texture. The molasses should be unsulphured—Lyle's is the gold standard, but any good-quality brand will do. Fresh thyme is ideal, but dried works at one-third the amount if you're in a pinch.

No bacon? Smoked sausage or extra ham gets you close, but the smokiness will be less pronounced. Running low on chicken broth? Beef broth plus a splash of soy sauce mimics that umami punch. The carrots and celery can be swapped for frozen chopped veggies if you're short on time—just thaw and drain them first. For the onions, yellow or red both work, but yellow has a slightly sweeter flavor that caramelizes better. The garlic can be roasted for a deeper taste—toss whole cloves on a baking sheet at 400°F for 10 minutes, then peel and mince. Worth the extra minute for that restaurant-quality flavor.

This soup tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 5 days or freeze for 3 months. I like to portion it into containers before freezing—just reheat with a splash of broth or water. The ham bone can be simmered separately for broth if you want to save it for another use. For serving, grab your best crusty bread—the kind that soaks up every last drop of that rich, velvety broth.

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

Recreate Andersen's iconic split pea soup with this foolproof method—rich, smoky, and packed with ham and bacon flavor.

In a large Dutch oven, cook the 0.5 lb smoked bacon over medium heat for 8-10 minutes, stirring occasionally, until the fat renders out and the bacon becomes deep brown and crispy. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.

Next, place the whole ham bone in the Dutch oven and add the 2 whole yellow onions, 3 whole carrots, and 3 whole celery stalks, all chopped fine. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and the ham bone releases its rich, savory juices into the pot.

Here's the thing—don't rush this step. The longer you cook the vegetables with the ham bone, the deeper the flavor will become. You'll smell the aroma of the smoky ham and bacon filling your kitchen, and that's exactly what you want.

Add the 4 cloves garlic cloves, 1 tbsp black peppercorns, 2 whole bay leaves, 2 tbsp molasses, and 1 tbsp Dijon mustard to the Dutch oven. Stir everything together and cook for 3-4 minutes until the garlic is fragrant and the molasses begins to caramelize slightly.

This is where the magic happens. The molasses adds a subtle sweetness that balances the smoky bacon and ham, while the Dijon mustard brings a tangy depth. The black peppercorns and bay leaves infuse the soup with aromatic warmth that will linger long after the first bite.

I always taste the mixture at this point to ensure the balance of sweet, smoky, and tangy flavors. If it needs more salt, add the 1 tbsp salt now. You'll want the base to be rich and flavorful before adding the peas and broth.

Rinse the 1.5 cups dried yellow split peas thoroughly under cold water to remove any debris. Add them to the Dutch oven along with the 4 cups chicken broth. Stir well to combine, making sure all the split peas are submerged in the liquid.

Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer for 1.5 hours, stirring occasionally, until the split peas are tender but still hold their shape. You'll know they're ready when a spoonful of peas falls apart easily between your fingers but still has a slight bite.

Real talk: This is the longest step, but it's worth the wait. The split peas need time to absorb all the smoky, savory flavors from the bacon, ham, and aromatics. If you're short on time, you can use a pressure cooker to reduce this step to about 30 minutes, but the flavor won't be as deep.

Once the split peas are tender, stir in the 1 tbsp fresh thyme and the reserved crispy bacon. Simmer the soup uncovered for an additional 10-15 minutes to let the flavors meld together and the liquid reduce slightly. This step ensures the soup has the perfect consistency—thick enough to coat the back of a spoon but still light enough to sip easily.

Taste the soup one last time and adjust the seasoning if needed. The fresh thyme adds a bright, herbal note that cuts through the richness of the bacon and ham, while the crispy bacon bits add texture and a salty crunch that elevates every spoonful.

Serve the soup hot, garnished with additional crispy bacon if desired. The copycat version is ready to impress—just like Andersen's original, but now it's yours to make at home.

Perfect pairings for this andersen's split pea soup copycat

Crusty Bread Pairing

A warm, crusty loaf of bread is the perfect match for this rich split pea soup. I recommend a sourdough or baguette—the crust should be thick enough to soak up every last drop of that smoky, velvety broth.

For extra flavor, brush the bread with garlic butter or sprinkle it with flaky sea salt before serving. The contrast between the crispy bread and tender peas makes every bite satisfying. 🥖

Green Salad Balance

To lighten up the meal, serve this hearty soup with a simple arugula salad tossed with lemon vinaigrette. The peppery bite of arugula cuts through the richness of the bacon and ham, while the tangy dressing refreshes your palate.

I like to add shaved Parmesan and toasted walnuts for extra texture and crunch. The acidity balances the soup's deep, savory flavors beautifully. 🥗

Creamy Cornbread

For a Southern-inspired pairing, serve this split pea soup alongside sweet corn bread. The slight sweetness of the cornbread complements the soup's smoky depth, while its crumbly texture contrasts perfectly with the smooth peas.

I use a buttermilk cornbread recipe with a touch of honey for extra richness. The combo is a match made in comfort food heaven. 🌽

Pickled Vegetables

Add a tangy crunch to your bowl with pickled vegetables like red onions, carrots, or radishes. The bright acidity cuts through the soup's richness, adding a refreshing contrast.

I like to make a quick vinegar-based pickle with apple cider vinegar, sugar, and salt—just slice the veggies thin and let them sit for 30 minutes before serving. A few spoonfuls elevate the dish to restaurant-quality. 🥒

Cheese Board Accompaniment

For a more interactive meal, set out a cheese board with options like sharp cheddar, brie, and gouda. The creamy and sharp flavors pair wonderfully with the soup's smoky notes.

Add crackers, sliced apples, and nuts for a well-rounded spread. This works especially well for gatherings or when you want to turn the soup into a full meal. 🧀

Warm Dinner Rolls

If you prefer something softer, warm dinner rolls are a great choice. Brush them with melted butter and sprinkle with flaky salt before serving. The rolls soak up the soup beautifully, and their buttery flavor enhances the smoky bacon and ham.

For extra indulgence, add a herb butter drizzle with chives or parsley. 🍞

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