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Goya Split Pea Soup Recipe
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Goya Split Pea Soup Recipe

Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 250kcal

Ingredients

  • 1 cup Goya split peas
  • 1 medium-sized onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 ham hock or smoked ham bone
  • 6 cups chicken or vegetable broth
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  • Rinse and Sort Split Peas: Before cooking, rinse the Goya split peas under cold water and remove any debris. Set aside.
  • Sauté Aromatics: In a large pot over medium heat, sauté the chopped onions, carrots, and celery until softened. Cook for an extra minute by adding minced garlic.
  • Add Split Peas and Ham: Mix in the Goya split peas, then add the ham hock or smoked ham bone. Stir well to blend the ingredients. This combination adds a rich and savory depth to the soup.
  • Pour in Broth: Pour in the chicken or vegetable broth, ensuring that the split peas are fully submerged. Add the bay leaf, salt, and pepper to taste.
  • Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 to 1.5 hours. Give it a stir occasionally and then and remove any foam that comes to the top.
  • Remove Ham Hock: Once the split peas are tender and the soup has thickened, remove the ham hock or bone. Shred any meat from the bone and return it to the pot.
  • Adjust Seasoning and Serve: Taste the soup to adjust the seasoning (if needed). If you prefer a smoother consistency, use an immersion blender to partially blend the soup. Serve hot.