Split Pea Soup--Andersen's Original Recipe

Janice Bartholome


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.

pinch tips: How to Slice & Mince Vegetables Like a Pro





20 Min


50 Min


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