Anderson's Split Pea Soup Recipe: Smoky Bacon and Ham Infusion

Anderson's split pea soup recipe transforms humble ingredients into a hearty, smoky masterpiece that tastes like Sunday dinner. The secret lies in slow-cooked bacon and ham that infuse the broth with deep, savory notes while keeping the peas tender and flavorful.

Standing on a step stool in my grandmother's kitchen in Sicily, I learned how patience in cooking creates magic—this soup proves it every time.

What sets this recipe apart is the balance of rich meats and simple vegetables, simmered just long enough to develop complex flavors without losing texture. The bacon adds smoky depth, while the ham contributes a touch of sweetness that rounds out the earthy peas and carrots.

Unlike quick versions, this method lets the flavors meld over hours, creating a soup that tastes even better the next day.

By the time you're done, you'll have a steaming bowl of split pea soup with perfectly tender peas, aromatic vegetables, and meat so flavorful it practically melts in your mouth.

The broth is rich but not heavy, and the texture is just right—creamy from the peas yet still light enough to enjoy as a main dish. This is comfort food at its finest, with a technique that's both professional and approachable.

Serve with crusty bread to soak up every last drop, or pair it with a simple green salad for balance. The beauty of this recipe is its versatility—it works equally well as a weeknight meal or a centerpiece for holiday gatherings. Here's how to make it perfectly every time.

Ingredients for anderson's split pea soup

Humble ingredients transform into a smoky, hearty masterpiece with this split pea soup recipe.

The bacon and ham are the soul of this soup. Thick-cut bacon from Oscar Mayer or Applegate delivers the best smoky depth, while Black Forest ham or Hormel smoked ham adds that sweet, savory balance. Look for unsmoked bacon if you want richer flavor—it renders more fat for cooking. The split peas should be green or yellow, not the pre-cooked canned kind. Bob's Red Mill or Great Northern brands are reliable choices. For the broth, low-sodium is key—you'll be adding plenty of salt during cooking.

No thick-cut bacon? Regular bacon chopped into small pieces works, but it'll be less flavorful. Short on ham? Prosciutto or pancetta can substitute at half the quantity. The vinegar can be swapped for lemon juice, but cider vinegar adds a subtle sweetness that complements the peas. Fresh bay leaves are ideal, but dried at one-third the amount works in a pinch. For the vegetables, baby carrots or celery root can replace regular carrots or celery. Just make sure to chop them uniformly so they cook evenly.

This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. I like to make a big batch and freeze portions in quart-sized containers for quick meals. The bacon fat solidifies as it cools, so reheat gently on low heat or in the microwave with a splash of broth. Garnish with fresh parsley just before serving—it adds a bright pop of color and freshness that makes the whole bowl look restaurant-worthy.

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

Here's the method for creating a rich, smoky split pea soup with perfectly balanced flavors.

In a large Dutch oven, cook the 0.5 lb thick-cut bacon over medium heat until it reaches golden brown and crispy, about 10-12 minutes. This takes patience—don't rush it. As the bacon renders, it releases rich, smoky fat that forms the foundation of your soup. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain, leaving the rendered fat in the pot.

Add the 0.5 lb diced ham to the same pot and cook for 3-4 minutes until warmed through. The ham will absorb some of that delicious bacon fat, infusing it with savory depth. Here's the thing—don't skip this step. The combination of bacon and ham creates a flavor profile that's impossible to replicate with just one meat. Remove the ham with the bacon and set both aside temporarily.

In the same pot with the bacon fat, add the chopped yellow onion, chopped carrots, and chopped celery stalks. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. You'll see the colors meld together—this is where the base of your soup's flavor develops.

Add the 4 minced garlic cloves and cook for 30 seconds until fragrant. The garlic should be golden around the edges but not browned. This is the moment that matters: if you let it burn, you'll get a bitter taste that overpowers the rest of your soup. Keep the heat at medium and stir constantly during this final minute with the garlic.

Return the bacon and ham to the pot. Add the 2 cups dried split peas, 6 cups chicken broth, 2 whole bay leaves, 1.5 tsp kosher salt, and 0.5 tsp black peppercorns. Stir everything together to combine. Bring the mixture to a gentle boil over high heat, then immediately reduce the heat to low. This prevents the split peas from boiling too vigorously, which can make them tough.

Cover the pot and let the soup simmer for 1 hour to 1 hour 15 minutes, stirring occasionally. You'll notice the split peas will start to break down and thicken the soup. The soup should reduce slightly, becoming richer in flavor. If the soup gets too thick before the peas are tender, add ½ cup water to maintain the proper consistency. Your oven might run hot, so start checking at the 45-minute mark for doneness.

Once the split peas are tender (they should be soft but not mushy), remove the 2 whole bay leaves and stir in the 1 tbsp apple cider vinegar. This brightens the soup and cuts through the richness of the bacon and ham. Taste and adjust the seasoning with additional kosher salt if needed. The soup should be well-seasoned but not overly salty.

Finally, stir in the 0.25 cup chopped fresh parsley just before serving. The parsley adds a fresh contrast to the rich, smoky flavors. Serve the soup immediately while hot, garnished with additional bacon and ham if desired. Each spoonful should deliver a perfect balance of smoky, savory, and slightly tangy flavors that make this a standout dish.

Wine and beer pairings for this dish

Crisp White Wine

This rich, smoky soup pairs beautifully with a dry white wine that can stand up to its hearty flavors. I reach for a Chardonnay from California’s Sonoma Coast—its crisp acidity and subtle oak notes cut through the bacon fat while complementing the peas.

Look for a wine with 12-13% ABV and minimal residual sugar to avoid cloying sweetness. A Sauvignon Blanc from New Zealand also works wonderfully, with its bright citrus and herbal notes refreshing your palate between spoonfuls. 🍷

Malbec for Bold Pairings

If you prefer red wine, a Malbec from Argentina delivers the perfect balance. The wine’s dark fruit and smoky undertones mirror the bacon and ham, while its medium body won’t overpower the soup.

I love a Mendoza Malbec with 14-15% ABV—it’s robust enough to handle the richness but still lets the soup’s flavors shine. Avoid heavy Cabernets or Syrahs, which can clash with the split peas’ earthiness.

Hoppy IPA for Beer Lovers

For beer enthusiasts, a West Coast-style IPA with hazy malt notes creates a fascinating contrast. The hops in the beer balance the soup’s smokiness, while the malty sweetness rounds out the peas.

I recommend a New England IPA like Trillium Brewing’s “Arctic Sea”—its juicy citrus and tropical notes lift the dish without competing. Avoid overly bitter IPAs, which can make the soup taste flat.

Light Lager for Refreshing Balance

A crisp German Pilsner or Belgian Witbier offers a lighter option that cleanses the palate. The bright acidity of a Pilsner like Weihenstephaner refreshes after each bite, while a Witbier like Stella Artois adds a touch of spice from coriander.

These beers won’t overpower the soup’s depth but instead highlight its smoky, savory layers. Serve slightly chilled for the best experience. 🍺

Cider for a Cozy Twist

Don’t overlook dry hard cider—it’s a fantastic match for split pea soup’s rustic charm. A French cider like Domaine Dupont or an American dry cider like Angry Orchard brings apple and pear notes that harmonize with the bacon and vinegar.

The effervescence also helps reset your palate between spoonfuls. This pairing feels especially cozy on a chilly evening. 🍏

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