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

Cracking this Andersen’s split pea soup copycat recipe at home lets you nail that unmistakable smoky richness from slow-cooked bacon and ham. The secret lies in slow-cooked vegetables and carefully balanced seasoning—no shortcuts here. I’ve spent years perfecting this one-pot recipe to deliver restaurant-quality flavor without the wait.

What sets this copycat apart is the layering of flavors: crispy bacon rendered until caramelized, ham that dissolves into the broth, and split peas that soften into a creamy, hearty texture.

The key technique is simmering everything together for hours, allowing the ingredients to meld into a rich, smoky-sweet harmony. This isn’t just soup—it’s a comforting, protein-packed meal that tastes like home.

By the time you’re done, you’ll have a pot of split pea soup with deep, savory notes from the meats, balanced by the earthy sweetness of the peas and vegetables.

The broth will be thick and velvety, clinging to every spoonful. This is the kind of dish that disappears faster than you can say “second bowl.”

Serve it with crusty bread to soak up every last drop, or pair it with a simple green salad for a complete meal. The beauty of this recipe is its versatility—it’s perfect for a cozy weeknight dinner or a gathering with friends. Let’s get cooking!

Ingredients for andersen's split pea soup copycat

Sixteen ingredients transform into Andersen's signature smoky, meaty split pea soup.

The meats are non-negotiable for authentic flavor. Thick-cut bacon from Costco or your local butcher shop renders best—look for good marbling and avoid pre-sliced bacon that's been sitting too long. Black forest ham delivers that unmistakable sweetness; Hormel or Boar's Head are reliable brands. Fresh thyme is ideal but dried works at one-third the amount if you're in a pinch. The split peas should be vibrant green—Bob's Red Mill or Anthony's Goods are excellent brands that maintain quality. For the broth, low-sodium is crucial to balance the rich flavors of the meats.

No thick-cut bacon? Regular bacon cut into 1-inch pieces works in a bind, but render it longer for similar depth. Substituting ham with smoked sausage adds a different but equally rich dimension. The vinegar might seem unusual, but it's what gives Andersen's signature tang—Bragg is the brand they use. For a vegetarian version, swap the meats for smoked tofu or tempeh and use vegetable broth. The carrots and celery can be swapped for frozen mixed vegetables if you're short on time, though fresh will always yield better texture. If you can't find fresh thyme, dried oregano at half the amount provides a similar earthy note.

This soup tastes even better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 5 days, or freeze for 3 months—portion into individual containers for easy reheating. The bacon and ham can be pre-cooked and stored separately in the freezer for up to 3 months, saving you time on cooking day. For serving, keep the broth hot and the peas slightly thick—stir in a splash of water if needed to reach your desired consistency. The soup reheats beautifully; simmer gently on the stove to avoid breaking the peas.

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

Master this classic Minnesota favorite with a perfect balance of smoky bacon, savory ham, and tender split peas.

In a large Dutch oven, cook the 0.5 lb thick-cut bacon over medium heat for 10-12 minutes, stirring occasionally, until it reaches deep golden brown and crispy edges form. The thick-cut bacon is essential here—it renders fat slowly for maximum caramelization and smoky depth.

Once the bacon is fully rendered, remove it from the pot with a slotted spoon and set aside, reserving the fat in the Dutch oven. Leave the fat in—this is where the magic happens. Add the 1 whole yellow onion, chopped into half-moons, and cook for 5 minutes until softened and translucent. Stir frequently to prevent burning, as onions release moisture that can cause sticking.

Add the 1.5 lb carrots, cut into chunks, and the 4 whole celery stalks, trimmed and cut into 1-inch pieces, to the Dutch oven. Cook for 8-10 minutes over medium heat, stirring occasionally, until the vegetables begin to soften and develop a slight golden color. This step builds the soup's foundational sweetness and texture.

Next, add the 6 cloves garlic cloves, peeled and lightly crushed, along with the 2 sprigs fresh thyme. Cook for 1 minute until the garlic becomes fragrant but doesn't brown. This ensures the garlic infuses the soup without becoming bitter. Stir in the 2 whole bay leaves and the 1 tbsp sugar, which balances the acidity and enhances the natural sweetness of the vegetables.

Rinse the 1.5 cups dried green split peas thoroughly under cold water to remove any debris. Add them to the Dutch oven along with the 6 cups chicken broth, the reserved crispy bacon, and the 0.5 lb deli-sliced ham, cut into small pieces. Stir well to combine all ingredients, ensuring the split peas are fully 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 90-120 minutes, stirring occasionally, until the split peas are tender but not mushy. The soup should have a thick, creamy consistency with a rich, smoky aroma. If the soup becomes too thick, add hot water as needed to reach the desired texture.

Once the split peas are tender, stir in the 1 tbsp apple cider vinegar and the 2 tsp salt. This step adds a subtle tang and enhances the overall flavor profile. Taste the soup and adjust the seasoning with black peppercorns if needed. The vinegar brightens the soup, cutting through the richness of the bacon and ham while adding complexity.

Remove the bay leaves and thyme sprigs before serving. Ladle the soup into bowls and garnish with additional crispy bacon if desired. Serve immediately to enjoy the full depth of flavors, or let it rest for 10-15 minutes to allow the flavors to meld even further. This soup tastes even better the next day, as the flavors continue to develop.

Perfect pairings for this dish

Bread Pairings

Nothing beats this soup with a thick slice of sourdough or rye bread—the crusty texture soaks up every last drop of that smoky, savory broth. I recommend Artisan Baking Co. sourdough or Pepperidge Farm rye for that perfect balance of chewiness and heartiness.

For extra indulgence, toast the bread with a smear of garlic butter before serving. 🥖

Crusty Rolls

If you're serving a crowd, homemade dinner rolls or store-bought biscuits (like Pillsbury Grands) are game-changers. The buttery, flaky layers contrast beautifully with the thick, creamy soup. I like to warm them in the oven for 5-7 minutes at 350°F to keep them fresh and soft.

For a Minnesota twist, try Swedish cardamom buns from local bakeries—they add a subtle spiced note that complements the ham and bacon.

Salad Contrast

A simple mixed greens salad with a lemon vinaigrette cuts through the richness of the soup. Toss 4 cups baby spinach or arugula with 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of sea salt.

Add ¼ cup crumbled blue cheese or shaved Parmesan for extra depth. The bright acidity balances the soup’s smoky, meaty flavors perfectly.

Drink Pairings

For a classic pairing, serve this soup with a light beer like Leinenkugel’s Summer Shiner or Coors Light—the crisp, clean finish cleanses your palate between bites. If you prefer wine, a dry Riesling or Pinot Noir adds a touch of elegance without overpowering the dish.

For a non-alcoholic option, sparkling apple cider (like Martinelli’s) enhances the apple cider vinegar notes in the soup. 🍺

Toppings to Elevate

Garnish your bowls with extra crispy bacon bits or a sprinkle of fresh parsley for a pop of color. A dollop of sour cream or a swirl of sharp cheddar adds creaminess, while a dash of hot sauce (like Frank’s RedHot) lets guests adjust the heat.

I also love adding a soft-boiled egg on top for extra protein—it’s a Minnesota diner staple that takes this soup to the next level.

Frequently asked questions