Goya Split Pea Soup Recipe
This Goya Split Pea Soup Recipe brings a hearty blend of flavors and textures that are sure to delight.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife
- Cutting board
- Blender or immersion blender (optional, for a smoother texture)
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 stalk celery diced
- 1 pound Goya green split peas rinsed
- 6 cups chicken or vegetable broth
- 2 bay leaves
- ½ teaspoon dried thyme
- Salt and pepper to taste
- Optional: diced ham or smoked sausage
Instructions
- Heat the Oil: In a large pot, heat the olive oil over medium heat. Begin by cooking the chopped onions and minced garlic in a pan until the onions are clear and soft.
- Add Vegetables: Stir in the diced carrot and celery, cooking for about 5 minutes until slightly softened.
- Cook the Peas: Add the rinsed Goya split peas, broth, bay leaves, and dried thyme. Bring to a boil.
- Simmer the Soup: Lower the heat to maintain a gentle simmer and then cover the pot. Cook for 1 to 1.5 hours, or until the peas are tender and the soup has thickened.
- Season: Remove the bay leaves, season with salt and pepper to taste, and add ham or sausage if using.
- Blend (Optional): For a smoother texture, use an immersion blender to puree the soup directly in the pot or carefully transfer to a blender in batches.
Notes
- Rinse Peas Thoroughly: Ensure to rinse the split peas in cold water to remove any dirt or impurities.
- Stir Occasionally: Prevent sticking by stirring the soup occasionally during cooking.
- Thicken or Thin as Needed: If you find the soup too thick, gradually mix in additional broth or water until it reaches your preferred thickness.
- Enhance Flavor: Consider adding a splash of lemon juice or vinegar to brighten the flavors just before serving.
- Storage: This soup freezes well. Ensure the soup is completely cooled before transferring it to freezer-safe containers for storage.