Pea Soup Andersen’s Recipe Slow Cooker: Set It and Forget It Pea Comfort

There’s a reason Andersen’s pea soup has become legendary—it delivers comfort in every spoonful. This slow cooker version captures that same rich, hearty flavor with minimal effort.

I’ve perfected the method to ensure the peas break down into a creamy texture while the ham adds its smoky depth. The slow cooker does all the work, allowing flavors to meld over hours of gentle cooking.

What you’ll get is a thick, velvety soup with tender peas and chunks of ham in every bite. It’s the kind of meal that warms you from the inside out, perfect for chilly evenings.

Set it in the morning and come home to a pot of comfort that tastes like it simmered all day. Here’s how to make it.

Ingredients for Pea Soup Andersen’s Recipe Slow Cooker

Simple ingredients for a cozy pot of slow-cooked comfort. Most are already in your pantry.

The peas are the foundation here. Goya or Bob’s Red Mill dried green split peas work perfectly—they break down beautifully. The ham hock is non-negotiable for that signature smoky flavor; Hormel or Smithfield are widely available. Look for a meaty hock (not just skin and bone) at your regular Kroger or Walmart. Rinsing the peas removes any dust but don’t soak them (they’ll dissolve before cooking).

No ham hock? Smoked turkey leg or a cup of diced ham works in a pinch. Vegetarian? Swap in liquid smoke plus extra salt for depth. Fresh thyme can replace dried at triple the amount. The celery leaves add a subtle bitterness—don’t toss them. Out of chicken broth? Water plus bouillon cubes (vegetable if keeping it meatless) do the trick.

This soup actually improves overnight. Keeps 4-5 days in the fridge, freezes beautifully for 3 months. Reheat gently to avoid breaking the peas further (though honestly, it’s still delicious). Leftovers make great lunches—just add a splash of water if it thickens too much.

Step-by-Step Instructions for Pea Soup Andersen’s Slow Cooker

This method delivers that classic comfort with almost no effort from you.

Step 1: Prep the Peas and Soak (Optional but Recommended)

Start by rinsing the 1 lb Dried Green Split Peas under cold water in a fine-mesh strainer, picking out any stones or debris. I like to give them a quick soak in hot water for 10 minutes—this softens them slightly and reduces cooking time.

Drain the peas after soaking and set aside. This step isn’t mandatory, but I’ve found it helps prevent that occasional “split pea surprise” of an undercooked bite. The peas will plump up a bit, which is exactly what you want.

Step 2: Sauté the Aromatics for Depth of Flavor

Heat the 1 tbsp Olive Oil in a skillet over medium heat. Add the diced Yellow Onion, 2 diced Carrots, and 2 diced Celery Stalks, and cook for 5-6 minutes until the onion turns translucent and the vegetables soften slightly.

Stir in the 3 minced Garlic Cloves and cook for another 30 seconds until fragrant. This builds a flavor base that’ll make your soup taste rich and layered. Don’t skip this—raw garlic and onion won’t give you that cozy, developed taste.

Step 3: Combine Everything in the Slow Cooker

Add the soaked and drained Dried Green Split Peas to your slow cooker. Place the 1 whole Ham Hock on top, then pour in the 6 cups Chicken Broth. Add the sautéed vegetables, 2 whole Bay Leaves, 1 tsp Dried Thyme, 1 tsp Black Pepper, and 1 tsp Salt.

Stir everything gently to combine. The ham hock should be mostly submerged in the liquid—this ensures it cooks evenly and infuses the soup with smoky flavor. If it floats, just nudge it down a bit.

Step 4: Cook Low and Slow Until Thick and Hearty

Cover the slow cooker and set it to low heat. Let it cook undisturbed for 6-7 hours. You’ll know it’s done when the peas have broken down completely and the soup has thickened to a creamy consistency.

Resist the urge to stir too often—every time you lift the lid, you add 20-30 minutes to the cooking time. The soup should have a rustic, chunky texture with the ham hock falling apart at the touch of a fork.

Step 5: Shred the Ham and Adjust Seasoning

Carefully remove the Ham Hock from the slow cooker and place it on a cutting board. Once cool enough to handle, shred the meat, discarding any bones or tough bits. Stir the shredded ham back into the soup.

Taste and adjust the seasoning if needed. The soup should be rich and smoky from the ham, with a hint of sweetness from the peas and vegetables. If it’s too thick, stir in a splash of water or broth to reach your desired consistency. Serve warm with crusty bread for the ultimate comfort meal.

Regional Styles of These Flavors

New England Tradition

In the Northeast, this soup often includes salt pork instead of ham hock, giving it a slightly saltier, more intense flavor. I’ve found Narragansett Bay or Vermont Smoke & Cure brands work beautifully for that authentic New England taste. 🗺️

Southern Comfort

Down South, cooks often add collard greens or kale in the last hour for extra heartiness. A splash of apple cider vinegar brightens the flavors, balancing the smoky richness of the ham.

Midwest Simplicity

The Midwest keeps it straightforward, sometimes using diced ham instead of a hock for convenience. I like to add a pinch of smoked paprika to maintain that deep, smoky flavor profile.

Pacific Northwest Twist

Out West, you might find Dungeness crab or smoked salmon replacing the ham entirely. A touch of fresh dill complements these seafood variations perfectly.

Vegetarian California

In California, many make this meatless with liquid smoke and mushroom broth. I add 2 tbsp nutritional yeast for a cheesy depth that mimics the umami of ham. 💛

Texas Boldness

Everything’s bigger in Texas, including the flavor. Try adding 1 chopped chipotle in adobo for heat. The smokiness pairs wonderfully with the peas, creating a Texas-style kick.

Frequently Asked Questions