Goya Split Pea Soup Recipe | Thick, Creamy & Full of Flavor

Craving a warm and hearty meal that’s both comforting and packed with flavour? My Goya Split Pea Soup Recipe is the perfect dish to satisfy your cravings. This traditional split pea soup combines Goya green split peas, smoked ham, carrots, onions, and savoury seasonings to create a bowl of creamy goodness that will warm you from the inside out. Whether you’re making it for a weeknight family dinner or a cozy weekend meal, this soup is wholesome, budget-friendly, and incredibly delicious.

Preparation Steps

Preparing Goya Split Pea Soup is all about building layers of flavour. I always start with fresh vegetables and smoky ham, then slowly simmer everything together until the peas turn soft and creamy. Here’s precisely how I do it:

Step 1: Prepare Ingredients

1. Open the Goya green split pea bag, sort through to remove any small debris, and wash them thoroughly under cold water.
   
2. Dice your onion, carrot, and smoked ham, and mince the garlic so everything is ready before you start cooking.
   

Step 2: Sauté the Base

1. In your 8-quart soup pot, heat 1 tbsp Pompeian Olive Oil over medium heat.
   
2. Add the chopped onion, garlic, carrot, and diced smoked ham.
   
3. Stir and cook for about 5 minutes, until the onion becomes translucent and the ham adds a smoky aroma to the pot.
   

Step 3: Cook the Soup

1. Pour in 6 cups of water and bring to a gentle boil over medium-high heat.
   
2. Stir in the Goya Dry Green Split Peas, Chicken Bouillon, and Sazon Without Annatto.
   
3. Once it starts boiling, reduce the heat to low and let the soup simmer for 1 to 1 ½ hours, stirring occasionally to prevent sticking.
   
4. The peas should break down, creating a naturally thick, creamy texture.
   

Step 4: Season and Adjust

1. Taste the soup and season with salt and black pepper to your liking.
   
2. If the soup is too thick, add a little extra hot water until it reaches your desired consistency.
   

Step 5: Serve and Enjoy

Ladle the soup into bowls and serve hot. I love adding toppings like shredded cheese, crunchy croutons, or even a sprinkle of fresh parsley for extra flavour.

Serving and Decoration

One of the things I love most about this Goya Split Pea Soup is its versatility with toppings and presentation. You can keep it rustic and simple, or dress it up with flavorful add-ons.

Suggested Toppings & Garnishes

• Croutons: Add a crunchy texture to the creamy soup.
  
• Shredded Cheese: Parmesan or cheddar melts beautifully over a hot bowl.
  
• Fresh Herbs: Chopped parsley, cilantro, or even green onions bring freshness.
  
• A Drizzle of Olive Oil: A swirl of extra virgin olive oil adds richness and depth.
  
• Smoked Paprika: For an extra layer of smokiness and colour, sprinkle lightly on top.
  

What to Serve With Goya Split Pea Soup

• Warm Bread or Dinner Rolls: Perfect for dipping into the soup.
  
• Side Salad: A light green salad balances the richness of the soup.
  
• Roasted Vegetables: A side of roasted carrots, potatoes, or squash pairs well with this hearty dish.
  

Serving the soup with these accompaniments transforms it from a simple bowl into a complete, satisfying meal.

Storage Instructions

Keeping Goya Split Pea Soup Fresh

After cooking, allow the soup to cool slightly before storing. Transfer it into an airtight container and refrigerate. It will stay fresh in the fridge for up to 4 days.

Freezing Goya Split Pea Soup

This soup also freezes beautifully. Pour cooled soup into freezer-safe bags or containers, leaving some room for expansion. Freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently on the stovetop. You may need to add a splash of water or broth to loosen the texture as it reheats.

Frequently Asked Questions (FAQ)

1. Can I make Goya Split Pea Soup vegetarian?

Yes! To make it vegetarian, skip the smoked ham and replace the Goya Chicken Bouillon with vegetable bouillon. You can also add move vegetables such as celery, tomato, and zucchini.

2. How do I thicken my split pea soup?

Split pea soup naturally thickens as the peas break down while cooking. If you’d like it even creamier, I recommend using an immersion blender to puree part of the soup, then mixing it back into the pot.

3. Can I cook Goya Split Pea Soup in a slow cooker?

Absolutely! Just add all the ingredients into your slow cooker, set it on low for 6–8 hours or high for 3–4 hours, and let it cook until the peas are tender. Stir occasionally if possible.

4. What protein can I add instead of ham?

If you don’t have smoked ham, you can use bacon, smoked turkey, sausage, or even leftover rotisserie chicken. For a lighter option, leave the meat out and add extra herbs or spices.

5. Can I freeze Goya Split Pea Soup?

Yes! I freeze it all the time. Just let the soup cool completely, then store it in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove when ready to serve.

6. Why are my split peas not softening?

If your peas aren’t softening, it may be because of the water you’re using (hard water can slow cooking) or because you added salt too early. Make sure to simmer the soup long enough (at least 1–1.5 hours) and only add salt toward the end of cooking.

Conclusion

Making my Goya Split Pea Soup Recipe is like creating a bowl of pure comfort. From the smoky ham and tender vegetables to the rich creaminess of the split peas, every spoonful is hearty and satisfying. I love how simple it is to make with just a handful of pantry staples, yet the flavours are so deep and comforting.

Whether you enjoy it on a chilly night, meal prep it for the week, or freeze it for later, this soup is always a winner at my table. Don’t forget to add your favourite toppings, like croutons, cheese, or herbs, to make each serving extra special.

So grab your bag of Goya Split Peas, gather your kitchen tools, and let’s make a batch of this cozy, soul-warming soup together. Once you try it, I promise it will become a staple in your kitchen just like it is in mine!