Andersen’s Pea Soup (aka Pea Soup Andersen’s)

by Dorothy Reinhold on January 11, 2024


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Andersen’s Pea Soup: This iconic, famous bowl of pea soup from the Buellton, Calif. Pea Soup Andersen’s restaurant is vegan, super smooth, with a whiff of thyme and a deeply satisfying flavor.

UPDATE JAN. 10, 2024: Pea Soup Andersen’s has permanently closed its doors after nearly 100 years in business. The site may be redeveloped. Luckily, I have their original recipe for you, and you can easily make this at home. In the meantime, enjoy my girlfriend getaway in 2013 

On a “girlfriend getaway,” our three-girl van drove itself right up Highway 101 and practically screeched to a halt in Buellton, California, home of the most famous restaurant for travelers – Pea Soup Andersen’s.

We were headed 6 hours up the coast from Los Angeles to Carmel, but there is no way we foodies were going to miss Andersen’s. It’s the iconic home of the best bowl of split pea soup this side of anywhere. It was only 11 a.m., but we were ready for an early lunch, salivating over the mere idea of this soup.

Empty white bowl of Andersen's Pea Soup with a spoon resting inside it. Vegan (no ham in this one), creamy without cream, and deeply satisfying, this is a perfect bowl of soup and Andersen’s is a great location for a stop during a road trip.

Dorothy Reinhold and Erika Kerekes at Pea Soup Andersen's
Pull off the highway, take a bathroom break, stretch your legs and take photos in the funny cut-out of Andersen’s cartoon characters Hap-Pea and Pee-Wee. And of course eat a bowl or three of soup, and you’re ready to hit the road again.

A perfect day with perfect friends.

Pea Soup Andersen’s
(Hwy 101 North of Santa Barbara)
376 Avenue of the Flags
Buellton, CA 93427
(805) 688-5581

How to make Andersen’s Pea Soup

Pea Soup Andersen's Special Split PeasPeas: You can mail-order a bag of dried split peas from the restaurant, but even easier is to pick up a 1-pound bag of split peas from your grocery store.

Celery, carrot, onion: Chop the celery, carrot and onion in a small dice, so they cook faster and thoroughly. Instead of straining (why bother?), insert your immersion blender into the pot and whirl until the soup is smooth, like they serve it at the restaurant. If you like chunky soup, whirl it just a bit and leave some chunks of vegetable in there. 

Water: I am not sure why the restaurant calls for soft water (other than the presumption that is what they have at their location), but of course use your own tap water. Soup is peasant food! We don’t put on airs, do we?
Pea Soup Andersen's MenuThis is Andersen’s Pea Soup menu (price circa 2013, in case they have raised it since then). 

Andersen's Pea Soup Hap-Pea and Pee-Wee splitting peas
And here are their mascots, Hap-Pea and Pee-Wee, up close. See them splitting peas?

Andersen’s Pea Soup (aka Pea Soup Andersen’s)

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

Andersen’s Pea Soup (aka Pea Soup Andersen’s)

Vegan, super smooth, with a whiff of thyme and a deeply satisfying flavor, this is the iconic, famous bowl of Andersen’s Pea Soup in Buellton, Calif.

Ingredients

  • 2 quarts soft water
  • 2 cups Andersen’s Specially Selected Green Split Peas
  • 1 branch celery, coarsely chopped
  • 1 large carrot, chopped
  • 1 onion, chopped
  • 1/4 teaspoon ground dried thyme
  • 1 pinch cayenne
  • 1 bay leaf
  • Salt and pepper

Directions

  1. Original instructions: Boil hard for 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point.
  2. Serves 8. (Or 4, depending on appetites and whether this is a main dish or an appetizer.)
  3. Dorothy's helpful tips: Chop the celery, carrot and onion in a small dice, so they cook faster and thoroughly. Instead of straining (why bother?), insert your immersion blender into the pot and whirl until the soup is smooth, like they serve it at the restaurant. If you like chunky soup, whirl it just a bit and leave some chunks of vegetable in there. Peas: you don't actually have to mail-order the peas; just use the dried split peas you find at your grocery store. Water: I am not sure why the restaurant calls for soft water (other than the presumption that is what they have at their location), but of course use your own tap water. Soup is peasant food! We don't put on airs, do we?

Notes

Recipe source: Pea Soup Andersen's, Buellton, Calif.

https://www.shockinglydelicious.com/girlfriend-getaway-andersens-pea-soup-aka-pea-soup-andersens/

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This was originally published Feb. 3, 2013 and has been refreshed and republished today.

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{ 20 comments… read them below or add one }

Corrie December 15, 2023 at 10:16 am

Straining is the key to Anderson’s split pea soup! Yes, it does take tins of the fiber out of the soup, but it’s what really makes it stand out. Thanks for sharing! I keep seeing people add garlic, and I’m glad to see that it’s not in the original recipe. I’m adding it to this batch just to try it, but I hope it doesn’t mess it up!

Reply

Dorothy Reinhold December 18, 2023 at 2:50 pm

Corrie,
If you like garlic, I don’t think it will ruin the soup. I think their version is fairly plain and simple (which can be a good thing!), but I like to tweak, so adding garlic, or tossing in some steam vegetables like broccoli or carrots, and topping with croutons, would be great too, in my opinion. I say go for the garlic!

Reply

Farrah Taylor October 16, 2023 at 8:25 pm

I love love ❤️ love ❤️ your soup. I’d like to know how to make it at home my mom and kids love it. Thank you.

Reply

Dorothy Reinhold October 24, 2023 at 1:54 pm

Farrah,
The actual Andersen’s Pea Soup recipe is in this post! Let me know if you cannot see it for some reason, and I’ll send it to you.

Reply

Margo Schaper April 14, 2023 at 11:20 pm

I really loved your tomato soup, it was the best; and much better than Campbell’s tomato soup. I was devastated when I f I und out it had been discontinued—-why? The split pea soup is boring, but that is all I see in the market. I really wish you would bring back the tomato soup.

Reply

Dorothy Reinhold April 18, 2023 at 2:47 pm

Margo,
You mean you wish Andersen’s would bring back its tomato soup? I didn’t even know they sold it by the can!
I have 3 tomato soups on this site you could try:
1. https://www.shockinglydelicious.com/greek-tomato-soup-with-orzo/
2. https://www.shockinglydelicious.com/tomato-carrot-soup-for-you-and-your-dog/
3. https://www.shockinglydelicious.com/sweet-tomato-chickpea-and-fresh-rosemary-soup-for-weekdaysupper/

Hope you try one or all 3!

Reply

Geo May 20, 2022 at 5:22 pm

Don’t complain, when you’re getting a free recipes!! First time ever I’ve ate sps at Andersons 35 years ago, it was out of this world, yes it wasn’t as tasty as my mother used to cook. But, what the heck!! Second best is better than nothing.

Reply

Norberto February 20, 2013 at 11:59 pm

The food was ok, but I expected better. I ordered the pea soup which was good. I also had their chicken pot pie. It was ok. The service was excellent though and I thought their prices were reasonable.

Reply

Lentil Breakdown February 14, 2013 at 10:30 pm

Did you buy any of those special peas or are they special marketing peas? Did you get the Traveler’s Special? That sounds like a good profit margin for them. How many bowls of that soup can you eat?

Reply

Dorothy February 15, 2013 at 7:12 am

Lentil Breakdown,
I didn’t buy the peas, since I knew I had some split peas at home already! My companions got the Traveler’s Special and each ate 2 bowls of soup! I ordered an ala carte bowl of soup since I knew I only wanted just one.

Reply

Bonita Q. Buck February 14, 2013 at 3:03 am

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Reply

sippitysup February 6, 2013 at 7:16 pm

I spent most of the 80’s in Santa Barbara. PSA was indeed a part of those years. XOGREG

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Lynne @ CookandBeMerry February 4, 2013 at 2:25 am

Your trip looks like so much fun! Love your little faces in the cartoon cutout. I’m looking forward to your future posts about your adventures.

Reply

Dorothy February 4, 2013 at 7:37 am

Lynne,
Thanks! It was super fun!

Reply

Dana at FoodieGoesHealthy February 3, 2013 at 10:58 am

Anderson’s split pea soup is a childhood favorite of mine. I can’t wait to try this recipe, so thank you for sharing. I’m sure my kids will love it too. I hope you bring this soup to our next FBLA meeting which has a soup theme!

Reply

Dorothy February 3, 2013 at 6:48 pm

Dana,
I hadn’t thought of that, but perhaps I will!

Reply

Nancy Long February 3, 2013 at 10:05 am

please explain why it has to be soft water – I live in a hard water area

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Dorothy February 3, 2013 at 6:49 pm

Nancy,
I am not entirely sure. This is their original recipe. I think it is that the area in which their restaurant is located has soft water, and so they are being meticulous about telling you how to make it. Perhaps they tasted it when made with normal water, and thought it wasn’t as good, or was significantly different. Just guessing.

Reply

Kiki September 9, 2016 at 6:01 am

How does soup get so smooth? Do you discard chopped celery and carrrots after putting through sieve? Also, someone mentioned soaking peas for eight hours…do I just follow instructions and boilf for 20 minutes without soaking? Thanks

Reply

Dorothy Reinhold September 11, 2016 at 9:39 pm

Kiki,
Based on their original recipe, the pea soup gets smooth from lots of boiling (a 20-minute hard boil, followed by a slower boil until peas are tender), then putting the soup through a sieve. I would say if you don’t want to sieve it, at the end of the cooking time (20 minutes + more on the slow boil) you could blitz it with an immersion blender in the pot to puree any straggling bits of pea or veggie chunks that remained too big. You don’t have to soak the peas. You can, of course, if you want to, and it might cut down a couple of minutes on the cooking time (because the peas will have absorbed some water overnight), but it is not necessary. Hope you try it!

Reply

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