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
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.
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).
Bleacher Bum April 26, 2013 REVIEW:
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...
Amy October 1, 2012 REVIEW:
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 Foodie March 26, 2012 REVIEW:
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.
davidrayrob November 4, 2010 REVIEW:
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 Foodie September 23, 2010 REVIEW:
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 Foodie June 5, 2010 COMMENT: Maybe Anderson's adds MSG to make it more schmackhaft, tasty?
Guest Foodie May 4, 2010 REVIEW:
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.
Member since: Feb 8, 2008
lastrahm October 18, 2009 REVIEW:
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.
Dave July 11, 2009 REVIEW:
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.
fussymommy May 14, 2009 REVIEW:
While not a vegetarian, this soup is something we crave, but live too far to go to the restaurant.A couple hints; add more spices (four bay leaves, count them so you can take them out before pureeing) more thyme, and I use season salt and more red pepper to make it taste the the restaurant.I also cook it much longer if possible to let it reduce at a low temp. which also makes it taste just like Andersen's.For ease, I bought one of those puree instruments that you put directly in the stock pot (Bed Bath and Beyond) but take the bay leaves out first, trust me.Pureeing the soup gives it that great texture, but you don't have to transfer it to a blender while hot and mess with it.I think I need to make some tomorrow now!
Santa Fe Runner October 5, 2008 REVIEW:
I was reared in Southern California and stopped by Anderson's Pea Soup restaurant every time I went to San Fran. I love this recipe. I am a vegetarian and few pea soup receipes don't have meat in them. This recipe is super.
blueyedblonde February 13, 2008 REVIEW:
on a health kick at 51 trying cooking with dry beans and split peas, lentils etc...didn't know i had to soak beans...great recipe.