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Anderson's Split Pea Soup

recipe at a glance
Rating: 5/5 5 stars
12 reviews
1 comment

ready in: 30-60 minutes
serves/makes:   8
  

recipe id: 33145
cook method: stovetop

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ingredients

8 cups water
2 cups green split peas
1 rib celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 teaspoon thyme
1 dash ground red pepper
1 bay leaf
salt
black pepper

directions

Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point.

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nutrition

178 calories, 1 grams fat, 32 grams carbohydrates, 12 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
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number of 4 star votes on this recipe
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number of 3 star votes on this recipe
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number of unrated comments on this recipe1



Guest at CDKitchen.com



REVIEW: recipe rating
Suggestions: Half chicken broth for the water (or add bouillon cubes). Large onion. Fresh thyme (double amount). Kosher salt instead of table salt. Use immersion blender to partially puree (leave it slightly chunky).



Guest at CDKitchen.com



REVIEW: recipe rating
I love to experiment with the basic recipe. Having lived near Gilroy, CA. for many years I often add garlic.... sometimes a couple of cloves often as many as 20 cloves. I've also added a jalapeno or two, red bell peppers, extra celery...



Guest at CDKitchen.com



REVIEW: recipe rating
Thank you for posting this recipe. I grew up on Anderson's Split Pea Soup and Love it (I also grew up in SB county). I now live over seas so I would have to have cans shipped to me. But tonight I made it myself for my family. Was a wonderful taste of home



Guest at CDKitchen.com



REVIEW: recipe rating
I visited Anderson's twice in the late 70' and enjoyed their famous Split Pea Soup, wow! was it ever good. I moved back east and never had a chance to visit Anderson's again. I recently got the idea to go to Google and see if I could find their recipe, I did and I made the soup just like the recipe. I could not remember back that far as to the taste, but this recipe is delicious. Thanks Anderson for posting your recipe. I intend to make this often.



Guest at CDKitchen.com



REVIEW: recipe rating
I went against my instinct and decided to make this as written with no changes and was suprised at how good this was as is. So basic yet so comforting. The next time I make it i'm going to sub chicken stock for water and either simmer the stock with some smoked ham then shred it or use a hambone. I'm no vegan!



Guest at CDKitchen.com



REVIEW: recipe rating
This recipe lets you make the famous Andersen's split pea soup to taste almost like the soup they serve in the restaurant. I found that you do need to add a little bit more spices, I didn't measure.. as I added and tasted & repeated until it was the taste I remembered. The soup still came out fantastic. I don't own a sieve but used a spatula to smoosh the peas on the side of the pot & used a whisk to smooth it out.



Guest at CDKitchen.com
Jun 5, 2010

Guest Foodie
COMMENT:
Maybe Anderson's adds MSG to make it more schmackhaft, tasty?



Guest at CDKitchen.com



REVIEW: recipe rating
Question? My soup didn't have the great pea flavor that Andersons has. Maybe it was because it was my first time making split pea soup. Anyone have a helpful hint.

My husband has always loved Anderson's Split Pea soup.
We really enjoyed this for dinner yesterday. It was easy to put together and cook. For next time I will buy an easier sieve. And that's right I will make this again and again and again.



Registered Member at CDKitchen.com



Member since: February 8, 2008
REVIEW: recipe rating
I grew up on this split pea soup. It turns out it is around the corner from a veteran's cemetary where my Dad is buried. Which do I use as an excuse to go to the restaurant? Found this recipe in their cookbook which I bought on my last visit. Can't wait to try it.



Guest at CDKitchen.com



REVIEW: recipe rating
This is a great recipe, but I tend to use a simpler version: 2 cups split peas, 8 cups water, a few cubes of chicken bullion, perhaps some dried onion. Then I do the 20 minute boil + lengthy simmer, after about an hour of simmering I use a potato smasher (plastic, with holes in it) to mash the peas up smooth. This avoids having to use a blender, and you can get the soup very smooth if you care to, but I tend to leave it with some texture so it, it still tastes great and is a great easy high fiber recipe.

Goes well with sourdough bread, too.