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A copycat of the soup served at Pea Soup Andersen's (and you know it has to be good if the restaurant was named after it!). There are only two locations in the U.S. so if you want the real deal you'll have to go to Buellton or Santa Nella, California. In the meantime, you can enjoy it at home with this recipe.
serves/makes:
ready in:
30-60 minutes
14 reviews
1 comment
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 dried thyme
1 dash ground red pepper
1 bay leaf
salt
black pepper
directions
Combine water, split peas, celery, carrot, onion, thyme, red pepper, and bay leaf in a Dutch oven. Season to taste with salt and pepper.
Bring the mixture to a hard boil for 20 minutes, then reduce the heat and simmer, covered, until the peas are tender.
Remove from heat and let cool. Press the soup through a fine mesh sieve and discard the solids. Place the strained soup back in the Dutch oven and reheat then serve.
nutrition data
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.
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reviews & comments
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Guest Foodie REVIEW:
August 24, 2016Memories of the best man I ever knew, my Dad. Anytime we traveled from Ukiah, California to Southern California. Andersons was our favorite pit stop. Being that it was in the early 70's the original recipe took the blue ribbon every time. This is in memory of you Dad. Towards the end of cooking this soup of the soul my dad would add a half stick of real sweetened butter and a half cup of heavy cream. We used a clove of garlic, 4 Bay leaves, to be removed, smoked paprika, small onion, red and yellow bell pepper(just a 1/4 of a bell each. 1 stalk of celery, pinch of cayenne pepper, teaspoon of pepper, 1/2 teaspoon of seasalt, one carrot either diced or grated.We would take some bacon tips and add herbs to the bacon and cook them for a minute or two on medium to medium high heat. Add this to your favorite chicken stock and simmer for a couple of hours. Use immersion blender till creamy.Thanks for all of life's lessons Dad and as you taught me. Food sucks until you add your love to it. The same holds true with life. May God Bless us all. Love to all those that feel like they were cheated.
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CDKitchen Staff Reply:
See AlsoClassic Pea Salad RecipeAwesome story about your dad! Thanks so much for sharing.
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Guest Foodie REVIEW:
November 30, 2014I like this recipe with smoked paprika sprinkled on top
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Sue-Z REVIEW:
November 1, 2013Suggestions: 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).
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Bleacher Bum REVIEW:
April 26, 2013I 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...
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Amy REVIEW:
October 1, 2012Thank 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
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Guest Foodie REVIEW:
March 26, 2012I 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.
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davidrayrob REVIEW:
November 4, 2010I 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!
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Guest Foodie REVIEW:
September 23, 2010This 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.
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Guest Foodie June 5, 2010
Maybe Anderson's adds MSG to make it more schmackhaft, tasty?
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Guest Foodie REVIEW:
May 4, 2010Question? 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.
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lastrahm REVIEW:
October 18, 2009I 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.
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Dave REVIEW:
July 11, 2009This 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.
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fussymommy REVIEW:
May 14, 2009While 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!
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Santa Fe Runner REVIEW:
October 5, 2008I 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.
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blueyedblonde REVIEW:
February 13, 2008on 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.
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