Jan Bartholome Recipe

Split Pea Soup--Andersen's Original Recipe

By Jan Bartholome 2HandsForHim

Recipe Rating:
 6 Ratings
Prep Time:
Cook Time:

Jan's Story

Anyone who has ever eaten split pea soup at Pea Soup Andersen's Restaurant in Buellton, California, knows it is a unique soup. But the recipe is no secret. It's offered to anyone who buys a bag of split peas in their food shop.

This is the recipe off the bag. I've made it many times, and it's always a hit. And, by the way, the stuff by the same name that they sell in cans can't compare in taste to this homemade recipe.


2 qt
soft water (i have always just used whatever came out of my tap)
2 c
split peas (a 14-16 oz. bag)
branch of celery, chopped
large carrot, chopped
1 small
onion, chopped
1 clove
garlic, minced
1/4 tsp
thyme, ground
1 pinch
cayenne pepper
bay leaf
1 tsp
1/4 tsp
black pepper

Directions Step-By-Step

I usually use a 28-ounce package of peas and double the rest of the ingredients. A single recipe isn't quite enough for a family of two adults and two children, or to have enough for a second meal for two adults.
Combine all ingredients in a large pot and boil hard for 20 minutes, then slowly until peas are tender. (The 50-minute cooking time is approximate. After the 20 minutes of "hard boil," I reduce the heat to a simmer and cook until the peas mash easily.)
Strain through a fine sieve. (I use my food processor. Don't forget to remove the bay leaf!)
Reheat to the boiling point.
I ladle the soup into bowls and sprinkle it with a bit of paprika or Parmesan and a few croutons.

I never add ham or anything to this recipe because I love Andersen's flavor. I sometimes make a different split pea soup with ham that I don't puree--I leave it kind of chunky with the peas adding texture. It just depends upon what I'm in the mood for. :)

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy

  • Comments

  • 1-5 of 25
  • user
    RoseAnn Wilson cruiser - Nov 19, 2011
    I love this soup. My son lives in Lom Poc, not far from Buellton. What a beautiful area.
  • user
    Jan Bartholome 2HandsForHim - Nov 19, 2011
    There's nothing quite like it, RoseAnn. The first time my husband and I ate there--about thirty years ago--we almost made ourselves sick on their all-the soup-you-can-eat "Traveler's Special." And THEN they brought us the hamburgers. We never again ordered anything but soup and bread there! LOL!

    And this recipe tastes JUST like their restaurant soup. Just don't mess with it...don't even leave out that pinch of cayenne pepper.
  • user
    Carol Junkins CarolAJ - Nov 19, 2011
    Carol Junkins [CarolAJ] has shared this recipe with discussion groups:
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  • user
    Carol M mednana - Nov 24, 2011
    I love this soup and have been to the Buellton resturant a few times. They used to have a seasoning, something on the order of a season salt, that was delicious when sprinkled on top of the soup. Does anyone know if they still make it and how can I get my hands on some more? I don't drive so it is difficult for me to go there anymore :*(
  • user
    Jan Bartholome 2HandsForHim - Nov 24, 2011
    I know the seasonings you mean, Carol. They always had two kinds on the table, and they sold both of them. One was a Greek seasoning, and the other was just kind of an all-purpose one with their brand-name on it. The last time I was there, which was a few years ago, they still sold them. You might try checking online.

    I just checked and they have a Website, -- peasoupandersens.net

    but they don't seem to sell their products online. There is a phone number, so try calling them. They'll probably know exactly what you're talking about.