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

This Anderson's split pea soup recipe delivers the rich, smoky depth of ham and bacon in every spoonful—just like my Nonna used to make, but with a modern one-pot approach.

The secret lies in slow-cooked peas that soften into velvety perfection while absorbing the savory flavors of cured meats and aromatic spices. I’ve perfected this technique over years of testing, balancing traditional methods with practical shortcuts for today’s busy kitchens.

The beauty of this recipe is its simplicity: just a handful of ingredients simmered together until the flavors meld into something extraordinary. No fancy techniques required—just patience and a little time.

The ham and bacon add layers of umami that transform simple split peas into a hearty, comforting meal that tastes even better the next day. This is the kind of soup that warms the soul on chilly evenings or fuels a hungry crowd.

What you’ll end up with is a thick, creamy soup with tender peas, crisp-edged bacon, and chunks of smoky ham—each bite packed with flavor. The slow simmer develops depth that canned soups can’t match, while the bacon adds a satisfying crunch.

It’s the kind of dish that makes you want to linger at the table, savoring every spoonful. Ready to make it?

Whether you’re serving this for a family gathering or meal prepping for the week, this recipe scales perfectly. Pair it with crusty bread to soak up every last drop, or serve it alongside roasted vegetables for a complete meal.

The possibilities are endless, but the method remains foolproof—just follow the steps, and let the flavors do the rest.

Ingredients for anderson's split pea soup

Just twelve ingredients transform into Nonna-style split pea soup with smoky depth and velvety texture.

The ham hock and bacon are non-negotiable for that authentic, smoky flavor. Butcher shops often have the best quality ham hocks—look for ones with good marbling and a rich, deep color. Costco or Trader Joe's are great for thick-cut bacon that won’t turn to mush during cooking. If you can’t find a ham hock, substitute 1 cup of diced smoked ham, but the flavor won’t be as deep. For the split peas, Bob’s Red Mill or Green Giant are reliable brands—just make sure they’re dried, not canned. The bacon should be thick-cut; Oscar Mayer or Applewood brands work well if you’re in a pinch.

No ham hock? Substitute 1 cup of diced smoked ham, but you’ll lose some of that slow-cooked depth. For bacon, thin-cut works in a pinch, but it’ll get crispier faster—watch it closely. The carrots and celery can be swapped for frozen mixed vegetables if needed, though fresh is ideal. If you’re short on time, pre-chopped mirepoix from the grocery store saves minutes. The bay leaves are essential for that aromatic base—dried works fine, but fresh has a brighter flavor. For the broth, low-sodium is key—you’re adding plenty of salt already. If you’re using bouillon, Knorr or Better Than Bouillon are solid choices.

This soup tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. I like to portion it into individual containers for easy lunches—just reheat with a splash of broth. The bacon will crisp up again when reheated, so keep an eye on it. If the soup seems too thick after reheating, stir in a little water or broth to loosen it up. Garnish with fresh parsley just before serving to brighten the flavors.

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

This one-pot method delivers rich, smoky depth with minimal effort—perfect for hearty meals.

In a large Dutch oven, cook the 8 oz thick-cut bacon over medium heat until the edges are crispy and the fat has rendered out, about 8-10 minutes. I like to press down gently on the bacon slices during the first few minutes to encourage even crisping. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the 1 whole smoked ham hock to the pot and increase the heat to medium-high. Let it brown on all sides for 2-3 minutes—this step develops deep, smoky flavors that infuse the soup. The ham hock will release its own fat as it cooks, so don't worry about draining it.

In the same pot, add the chopped 1 whole yellow onion, 3 medium carrots, and 3 whole celery stalks. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This process builds flavor by caramelizing the vegetables' natural sugars.

Add the 4 smashed garlic cloves, 2 whole bay leaves, 1 tsp coarsely crushed black peppercorns, and 1.5 tsp salt. Stir for 1 minute until the garlic is fragrant—this ensures the flavors meld together before the peas absorb them. The bay leaves and peppercorns will infuse the broth with subtle, aromatic depth.

Pour in the 6 cups chicken broth, scraping up any browned bits from the bottom of the pot. Add the 2 cups dried split peas, the reserved bacon, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 45 minutes, stirring occasionally to prevent sticking.

After 45 minutes, check the soup's consistency. If it's still too thick, add 1-2 cups of hot water or broth to reach your desired texture. The split peas should be tender but not mushy—this simmering time allows them to soften while maintaining their shape. Taste and adjust seasoning if needed, adding more salt or pepper as necessary.

Once the split peas are tender, remove the ham hock from the pot and set it aside. Let it cool slightly, then use a fork to shred the meat off the bone and return it to the soup. Discard the bay leaves—they've done their job infusing flavor.

Stir in the shredded ham hock and adjust the seasoning one final time. Ladle the soup into bowls and garnish each serving with 0.25 cup chopped fresh parsley. The parsley adds a bright, fresh contrast to the rich, smoky flavors of the soup. Serve immediately with crusty bread to soak up every last drop.

Creative variations of this dish

Southern-Style Smoky Twist

For a deeper Southern-inspired flavor, swap the ham hock for a smoked turkey leg or add ½ cup smoked paprika to the broth. I’ve made this version with Andouille sausage instead of bacon—just brown the sausage first and remove it before simmering, then add it back at the end.

The result is a spicier, meatier soup with that unmistakable Cajun kick. 🔥

Vegetarian Adaptation

Skip the ham hock and bacon entirely, and use 1 cup of diced smoked tofu or mushrooms for umami depth. Boost flavor with 1 tbsp soy sauce and 1 tsp liquid smoke in the broth.

I also add 1 cup of lentils along with the split peas for extra protein—just reduce the simmering time to 30 minutes since lentils cook faster. Garnish with crispy fried onions for texture.

Creamy Potato Addition

Add 1 cup of diced Yukon Gold potatoes with the carrots and celery. They’ll soften during the simmer, creating a naturally creamy texture without needing heavy cream. For extra richness, stir in ½ cup of coconut milk at the end—it blends beautifully with the smoky flavors.

This version feels like a cross between split pea soup and cream of potato, but with all the depth of the original. 🥔

Spiced Apple Cider Version

For a seasonal twist, replace 2 cups of broth with 2 cups of apple cider and add 1 cinnamon stick and ½ tsp allspice with the bay leaves. The sweetness of the cider balances the savory peas perfectly, while the spices add warmth.

I like to serve this with toasted sourdough and a sprinkle of pecans for crunch. It’s like a cozy autumn hug in a bowl. 🍎

Instant Pot Shortcut

Use a 6-quart Instant Pot to cut cooking time to 30 minutes on high pressure. Sauté the bacon, ham hock, and veggies as directed, then add everything else (including the split peas) and pressure cook.

Release the pressure naturally, then adjust thickness with broth if needed. The Instant Pot locks in flavors just like stovetop simmering—perfect for weeknights. Just don’t skip the bacon! 💫

Herb-Infused Garnish

Swap the parsley for chopped chives or dill to brighten the soup with a different herbal note. For a Mediterranean touch, add crumbled feta cheese and a drizzle of extra-virgin olive oil before serving.

I also love a sprinkle of toasted pine nuts for crunch—it adds a nutty contrast that elevates every spoonful. 🌿

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