Anderson's Split Pea Soup
Submitted by saco
Classic, hearty split pea soup just like the famous Andersen’s Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.
YIELD
6 servingsPREP
10 minCOOK
60 minREADY
90 minPro Tips
- Don’t add salt until the end — salt early can toughen the peas and increase cooking time.
- Soup thickens a lot as it cools; thin with water or stock when reheating.
- Make it a day ahead — flavors improve overnight. Freezes beautifully up to 3 months.
Optional Variations
Vegetarian/Vegan: Use vegetable stock and a drop of liquid smoke or smoked paprika instead of meat.
Extra smoky: Add ½ tsp smoked paprika or a smoked turkey wing.
Modern quick version: Use an Instant Pot — 15 minutes high pressure + natural release.
Danish-style: Finish with a splash of sherry or red wine vinegar just before serving.
Enjoy with crusty bread or classic Andersen’s cornbread!
Ingredients
Directions
- Rinse split peas under cold water and remove any stones or debris.
- In a large pot or Dutch oven (at least 5-quart), combine water, split peas, celery, carrots, onion, thyme, red pepper flakes, bay leaf, and ham bone (if using).
- Bring to a full boil over high heat. Skim off any foam that rises.
- Reduce heat to low, cover partially, and simmer gently for 60–90 minutes, stirring occasionally, until peas are completely broken down and soup is thick.
- Add extra hot water (½ cup at a time) if it gets too thick before peas are tender.
- Remove bay leaf and ham bone (if used). Shred any meat from the bone and return to pot.
- For classic silky texture: purée with an immersion blender or press through a fine sieve/food mill. (If you prefer chunky rustic soup, skip this step.)
- Taste and adjust salt/pepper. Reheat to just boiling and serve.
Instant Pot
- Rinse split peas and pick over.
- Add everything except salt and pepper to the Instant Pot (water/stock, peas, vegetables, herbs, bay leaf, ham bone if using).
- Lock lid, set valve to sealing. Pressure cook on HIGH for 15 minutes.
- Natural pressure release for 15 minutes, then quick release remaining pressure.
- Remove bay leaf and ham bone. Shred any meat and return to pot.
- Purée with immersion blender for classic silky texture (or leave chunky).
- Season with salt and pepper now (peas are tender, so salt won’t toughen them).
- If too thick, stir in hot water ½ cup at a time. If too thin, turn on Sauté and simmer a few minutes.
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