Soups & Stews
This Andersen's split pea soup recipe delivers the smoky-sweet depth of ham hocks that transforms simple green peas into a hearty Nordic classic. The secret lies in slow-simmering ham bones until the broth becomes rich enough to coat a spoon—no shortcuts, just tradition.
My version keeps the authentic Scandinavian roots while making it accessible for home cooks with just a few key techniques.
The magic happens in the long, gentle simmer where ham hocks infuse the peas with their unmistakable savory-sweet flavor. Unlike quick versions, this takes time—8-10 hours—but the result is a soup so deeply flavorful it becomes the centerpiece of winter meals.
The peas soften just enough to release their natural sweetness while maintaining texture, creating that perfect balance between creaminess and bite.
What you'll end up with is a steaming bowl of restaurant-quality split pea soup—thick enough to stand a spoon, with tender peas floating in a ham-infused broth that's both comforting and complex.
The aroma alone will fill your kitchen with warmth, while the first spoonful delivers that perfect harmony of smoky, sweet, and savory notes that define true comfort food.
Serve with crusty rye bread to soak up every last drop, or pair it with roasted root vegetables for a complete Nordic-inspired meal. The leftovers only get better as flavors meld further overnight—proof that good things truly come to those who simmer patiently.
Let's get started on creating this heirloom-quality soup.
Ingredients for andersen's split pea soup recipe with ham hocks
These Nordic staples and smoky ham hocks create a soup so rich it feels like hug from tradition.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Green Split Peas 🌾 | 2 cups | Rinsed to remove debris |
| Ham Hocks 🥓 | 2 lb | Smoked or unsmoked, skin-on preferred |
| Yellow Onion 🧅 | 1 whole | Peeled, quartered, root intact |
| Carrots 🥕 | 4 medium | Peeled, cut into 1-inch chunks |
| Celery Stalk 🥬 | 3 whole | Trimmed, cut into 1-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Smashed, skin-on for depth |
| Fresh Thyme Sprigs 🌿 | 4 whole | Or 1 tbsp dried thyme |
| Fresh Bay Leaves 🍃 | 2 whole | For authentic Nordic flavor |
| Black Peppercorns 🌶️ | 1 tbsp | Crushed, not ground |
| Apple Cider Vinegar 🍎 | 2 tbsp | Brightens the broth |
| Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Crusty Rye Bread 🍞 | 1 loaf | For serving, optional |
| Water 💧 | 8 cups | Filtered preferred |
The ham hocks are non-negotiable for that authentic smoky-sweet depth. Look for bone-in, skin-on cuts at specialty butchers or the deli section of Whole Foods—they often carry them year-round. If you can't find smoked, unsmoked works too, but add an extra bay leaf to compensate. The split peas? Bob's Red Mill or Anthony's Goods make the best quality—avoid the tiny, dusty-looking ones. For the carrots and celery, organic is worth it if you're worried about dirt, but regular works fine if you peel thoroughly. Fresh thyme and bay leaves make all the difference—dried will work in a pinch, but fresh gives that Nordic brightness.
No ham hocks? Smoked turkey legs or pork shanks can stand in, though the flavor won't be identical. Short on split peas? Substitute canned yellow peas (drained) at half the amount, but texture won't be the same. The apple cider vinegar might seem odd, but it cuts through the richness beautifully—substitute lemon juice if that's what you've got. For the vegetables, frozen works in a pinch, but fresh gives better texture. The broth should be deep amber after simmering—if it's pale, you need more time or a pinch of bouillon. And yes, the longer it simmers, the better it gets—10 hours is ideal.
This soup tastes even better the next day as flavors meld. Portion into containers for easy lunches—it reheats beautifully. Store leftovers in the fridge for 5 days or freeze for 3 months. The ham hocks can be saved after cooking—pick the meat off and use the bones for stock. For serving, toasted rye bread is traditional, but crusty sourdough works too. If you make a big batch, freeze half immediately—winter nights will thank you.
Why You'll Love This Recipe
- Ham Hock Magic: Between us, the ham hocks are the star. They melt into the peas, leaving behind this deep, salty-sweet backbone that turns a simple vegetable soup into something hearty and unforgettable. Honestly, I’ve tried shortcuts with bacon or ham bones, but nothing compares.
- Weeknight Crowd-Pleaser: This soup is the ultimate "I don’t know what’s for dinner" solution—it feeds a family of four (or a hungry college student) and still leaves enough for lunch tomorrow. Serve it with crusty bread, or let it cool and pack it in jars. It’s the kind of meal that disappears faster than you can say "seconds?"
- Budget-Friendly Pantry Hero: Dried split peas and ham hocks stretch like crazy, making this one of my go-to recipes when money’s tight. A single bag of peas and a couple of hocks last me multiple meals, and the veggies (onion, carrots, celery) are the kind of cheap staples you always have lying around. No waste, all flavor.
Step-by-step instructions for Andersen's split pea soup with ham hocks
This Nordic-inspired soup delivers deep, smoky ham flavor and velvety split pea richness.
Prepare and Parboil the Ham Hocks
Place the 2 lb ham hocks in a large stockpot and cover with the 8 cups water. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 10 minutes—this ensures a clear broth. Let the ham hocks simmer uncovered for 1 hour to render their rich, gelatinous collagen into the broth.
After 1 hour, remove the ham hocks and set them aside. Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract maximum flavor. Discard the strained solids. This parboiling step creates the foundation for your soup's depth of flavor and body.
Sauté Aromatics and Build the Base
In the same stockpot, heat the ham hocks over medium heat until they're lightly browned on all sides—about 3-4 minutes per side. Remove them and set aside again. In the same pot, add 2 tablespoons olive oil (not listed but essential for sautéing) and cook the quartered yellow onion, 1-inch carrot chunks, and 1-inch celery pieces for 8-10 minutes until softened and golden.
Add the smashed garlic cloves (skin-on) and cook for 1 minute until fragrant. Stir in the crushed black peppercorns, fresh thyme sprigs, and bay leaves. Pour in the 2 tablespoons apple cider vinegar and let it bubble for 30 seconds—this brightens the flavor profile and cuts through the richness of the ham.
Simmer the Split Peas Until Tender
Return the ham hocks to the pot and add the 2 cups dried green split peas. Pour in the strained broth until the peas are just covered—you should have about 6-7 cups of liquid. Bring to a boil, then reduce to a gentle simmer. Add the 2 teaspoons salt, cover, and cook for 45 minutes.
After 45 minutes, check the peas for tenderness. They should be soft but still hold their shape—press one with your finger. If they're still firm, continue simmering uncovered for another 15-20 minutes, stirring occasionally to prevent sticking. The broth should reduce slightly, intensifying the flavors.
Finish and Rest for Maximum Flavor
Once the split peas are tender, remove the ham hocks and let them cool slightly. Using two forks, shred the meat from the bones and return it to the pot. Discard the bones and skin. Simmer the soup uncovered for another 10 minutes to allow the flavors to meld and the liquid to thicken slightly.
Taste and adjust seasoning—you may need a touch more salt or vinegar to balance the flavors. Remove and discard the thyme sprigs and bay leaves. Let the soup rest for 15 minutes before serving. This resting period allows the split peas to fully absorb the broth and the flavors to develop their full complexity.
Serve with Crusty Rye Bread
Ladle the soup into bowls, ensuring each serving gets a generous portion of ham and peas. Serve immediately with slices of the crusty rye bread for dipping. The bread's dense texture contrasts beautifully with the soup's creamy consistency, while its slight sweetness complements the smoky ham.
For the best experience, serve this soup piping hot. The contrast between the warm, hearty broth and the cool, dense bread creates a satisfying culinary experience that's perfect for chilly winter evenings. Store any leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Pro Tips For Making Andersen'S Split Pea Soup Recipe With Ham Hocks
- SOAK THE PEAS (BUT NOT TOO LONG): I learned this the hard way—soaking dried split peas for more than 2 hours softens them too much, and your soup turns into mush. Instead, give them a quick 30-minute soak, then rinse and start cooking. They’ll still soften perfectly in the broth without losing their texture.
- SCRUB THOSE HAM HOCKS: Don’t just rinse the ham hocks—scrub them under cold water with a stiff brush to remove any surface grime or bone fragments. I used to skip this, and tiny bits would end up in the soup, making it taste off. A little elbow grease here makes the whole dish cleaner and richer.
- START WITH A HOT POT: After adding the peas, ham hocks, and veggies, bring the soup to a full rolling boil for 5 minutes. This helps break down the ham hocks faster and pulls deeper flavor from the ingredients. After that, you can lower the heat—just don’t skip the initial blast.
- SAVE THE BROTH: When the ham hocks are done, don’t toss the bones or broth. Strain out the meat, shred it, and return it to the pot, but keep the broth. It’s packed with collagen and flavor—just reduce it slightly if the soup is too thin. (Yes, even if you’re impatient like me, this step matters.)
Wine and beer pairings for andersen's split pea soup recipe with ham hocks
Red Wine Pairings
For this hearty Nordic soup, reach for a medium-bodied red wine with enough acidity to cut through the richness. A Pinot Noir from Oregon or Burgundy is my go-to—its bright cherry notes and subtle earthiness complement the smoky ham without overpowering the peas.
Look for one with 12-13% ABV and moderate tannins to balance the soup's depth. If you prefer something bolder, a Gamay from Beaujolais offers juicy red fruit flavors that play beautifully against the ham's savory-sweet profile. 🍷
White Wine Options
A crisp Dry Riesling from Germany or Alsace brings the perfect contrast with its citrus and mineral notes. The slight tartness refreshes your palate between spoonfuls of creamy soup.
For something lighter, try a Sauvignon Blanc from New Zealand—its herbal brightness mirrors the thyme and bay leaves in the recipe. Avoid oaky whites like Chardonnay, as they'll clash with the ham's smoky character.
Beer Pairings
For beer lovers, a Belgian-style Witbier like Hoegaarden is ideal—its coriander and orange peel notes enhance the soup's herbal elements. If you prefer something darker, a German Dunkel or Munich Helles offers malty sweetness that pairs wonderfully with the ham.
For a local option, try a smoked porter (like Deschutes Brewery's Jubelale) to echo the ham's smoky depth. 🍺
Non-Alcoholic Choices
Don't drink? No problem. A sparkling apple cider (like Martinelli's) mirrors the apple cider vinegar in the soup and adds refreshing bubbles. For something richer, try a ginger beer—the spicy kick complements the ham's smokiness.
Iced hibiscus tea with a squeeze of lemon also works beautifully, offering tartness to balance the soup's richness.
Serving Temperature
Serve all beverages chilled (except red wine, which should be at 55-60°F). The cold temperature helps cleanse your palate between spoonfuls of the warm, hearty soup. If using beer, let it sit at room temperature for 10 minutes before serving to enhance its aroma and flavor.
The contrast between the cool drink and hot soup creates a truly satisfying dining experience. ✨
Nutrition facts
Frequently asked questions
Why do ham hocks make this split pea soup so special?
The ham hocks infuse the broth with deep, smoky-sweet flavor that regular ham bones can't match. Their collagen-rich marrow melts into the soup during simmering, creating a naturally thick, velvety texture that coats each spoonful. This traditional Nordic technique transforms simple peas into a hearty, restaurant-quality dish.
Can I substitute ham hocks with something else?
Yes! For similar flavor, use smoked turkey legs or pork shanks. If you're vegetarian, try smoked tofu or mushrooms (like shiitake) for umami depth. Just note these won't replicate the exact gelatinous richness ham hocks provide. The key is maintaining that long simmer for maximum flavor extraction.
How do I know when the split peas are perfectly cooked?
The peas should be tender but still hold their shape—press one with your finger. They're done when they're soft enough to mash slightly but not mushy. For best results, simmer uncovered during the final 15-20 minutes to let excess moisture evaporate, creating that perfect thick yet spoonable consistency.
Can I make this soup in a slow cooker? Follow the same steps but transfer everything to your slow cooker after sautéing the aromatics. Cook on low for 8-10 hours or high for 5-6 hours, stirring occasionally. The slow cooker's gentle heat enhances the ham's flavor while keeping the peas perfectly tender. Just
Why does the recipe call for apple cider vinegar?
The vinegar brightens the soup's flavor by cutting through the richness of the ham and enhancing the natural sweetness of the peas. It also helps prevent the broth from becoming too heavy. Think of it as a secret ingredient that balances all the savory elements—just 2 tablespoons is all you need for that perfect Nordic touch.