Hearty Goya Split Pea Soup: Easy Recipe

Craving a warm, comforting bowl of soup that’s both satisfying and easy to make? Goya pea soup recipes offer a fantastic solution, leveraging readily available ingredients for delicious results. Many home cooks struggle to achieve that perfect balance of flavor and texture in pea soup, often finding recipes too complicated or the results lacking depth. Getting split peas perfectly tender without turning them to mush, or finding ways to elevate a simple canned pea soup can feel daunting.

Goya pea soup recipes provide versatile options, ranging from quick versions using canned peas and Sofrito for weeknight ease, to classic split pea soups simmered with ham or beef for traditional depth. Utilizing Goya’s quality split peas (green or yellow) and flavorful enhancers like bouillon ensures hearty, reliable results.

This guide dives deep into the world of Goya pea soup, showcasing different variations and offering tips to maximize flavor and ensure success every time. We’ll explore quick recipes for busy nights, traditional methods for weekend simmering, and even exciting flavor twists like yellow split pea soup with crispy chorizo. You’ll discover the key differences between pea types, learn how to boost flavor effortlessly, and get answers to common cooking questions, ensuring you can confidently whip up a perfect bowl of Goya pea soup whenever the craving strikes.

Key Facts:
* Quick Prep: Goya’s Quick Ham and Pea Soup recipe boasts a prep time of only 10 minutes, making it ideal for busy schedules. (Source: Goya Foods)
* Versatile Peas: Goya offers both green and yellow split peas, allowing for variations in flavor and appearance in traditional split pea soup recipes. (Source: Goya Foods)
* Flavor Base: Goya Sofrito, a cooking base made from tomatoes, onions, peppers, garlic, and cilantro, is a key ingredient in the Quick Ham and Pea Soup, adding instant Latin flavor. (Source: Goya Foods)
* Cooking Time: Classic Goya split pea soup typically requires around 45 minutes of simmering for the peas to become tender before adding other vegetables and protein. (Source: Soupfanatic)
* Ingredient Options: Recipes often suggest using ham (diced or bone-in for extra flavor) or ground beef as protein additions to Goya split pea soup. (Source: Soupfanatic, Recipething)

What Makes Goya Pea Soup a Comforting and Easy Meal?

Goya pea soup offers a warm and comforting meal solution that’s both easy and quick to prepare. Utilizing Goya’s quality ingredients like split peas or canned peas, along with staples like ham and vegetables, creates a hearty soup perfect for any night. This combination of convenience and heartiness makes it a go-to choice for many households. Whether you’re using dried split peas for a classic, thick soup or canned green peas for a speedier version, Goya provides reliable ingredients that simplify the cooking process.

The inherent comfort factor comes from the smooth, often creamy texture and the savory flavors, frequently enhanced by smoky ham or other proteins. It’s the kind of soup that evokes feelings of warmth and satisfaction, especially on cooler days. The ease of preparation, particularly with recipes designed for quick cooking, means you can enjoy a nourishing, homemade soup without spending hours in the kitchen.

Furthermore, Goya’s range of products, including pre-seasoned items like Sofrito or bouillon packets, streamlines the seasoning process, ensuring consistent and delicious results even for novice cooks. This focus on accessible ingredients and straightforward methods makes Goya pea soup a staple comfort food.

Understanding the Basics: Pea Soup vs. Split Pea Soup

The main difference lies in the peas used. Pea soup typically uses fresh or canned green peas for a lighter soup, while split pea soup uses dried split peas (green or yellow) which break down during cooking, creating a naturally thick and hearty texture. Fresh or canned pea soup retains the distinct flavor and bright color of green peas and generally has a thinner consistency unless pureed.

Split pea soup, on the other hand, relies on dried peas (peas that have been hulled and split). As these dried peas cook, they absorb liquid and disintegrate, naturally thickening the soup without needing added thickeners like flour or cornstarch. This process also gives split pea soup its characteristic dense, almost porridge-like consistency and deep, earthy flavor. Green split peas yield the classic green soup, while yellow split peas result in a golden-hued soup with a slightly milder flavor.

Why Choose Goya Ingredients?

Choosing Goya ingredients ensures consistent quality and authentic flavor for your pea soup. Products like Goya Split Peas, Sofrito, and bouillon packets provide a convenient and reliable base, simplifying the cooking process while delivering delicious results familiar to many households. Here’s why Goya stands out:

• Quality & Consistency: Goya is known for providing high-quality beans and pantry staples, meaning you can trust the Goya Split Peas (green or yellow) to cook evenly and deliver great texture.
• Flavor Shortcuts: Ingredients like Goya Sofrito (a ready-made cooking base) and Goya Chicken Bouillon packets or Sazón Goya add layers of flavor quickly, reducing prep time and the need for multiple individual spices.
• Authenticity: For many, Goya products are synonymous with authentic Latin flavors, bringing a familiar and comforting taste to dishes like pea soup.
• Accessibility: Goya products are widely available in most supermarkets, making it easy to gather the necessary ingredients for your recipe.
• Variety: Goya offers both green and yellow split peas, canned green peas, different types of bouillon, and other flavor enhancers like chorizo, allowing for diverse pea soup creations under one trusted brand.

How Do You Make the Quick Goya Ham and Pea Soup Recipe?

Make quick Goya Ham and Pea Soup by sautéing onion and carrot, then adding diced ham, drained Goya green peas, Goya Sofrito, and Goya chicken bouillon. Simmer with water or broth for about 30 minutes. Blend partially for creaminess if desired. This recipe is designed for speed and convenience, utilizing canned peas to bypass the longer cooking time required for dried split peas. It’s a perfect solution for a hearty weeknight meal.

The process starts by building a flavor base with sautéed aromatics and ham. Then, the Goya Green Peas, flavor-packed Goya Sofrito, and Goya Chicken Bouillon are added along with liquid. A relatively short simmer time allows the flavors to meld beautifully. This method delivers a comforting and flavorful soup in under an hour.

Ingredients for Quick Ham and Pea Soup

Here’s what you’ll typically need for the quick version:

• 1 tbsp Goya Olive Oil (or other cooking oil)
• 1 medium onion, chopped
• 1 medium carrot, chopped
• ½ lb smoked ham, diced
• 1 jar (12 oz.) Goya Sofrito
• 2 cans (15.5 oz each) Goya Green Peas, drained
• 2 packets Goya Chicken Bouillon (or 1 tbsp powder)
• 4 cups water or low-sodium chicken broth
• Salt and Goya Black Pepper, to taste (optional, adjust after tasting due to bouillon and ham)

Step-by-Step Cooking Directions

Follow these simple steps:

1. Sauté Aromatics & Ham: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and carrot, cooking until softened, about 5-7 minutes. Stir in the diced ham and cook for another 2-3 minutes until lightly browned.
2. Add Goya Ingredients: Stir in the Goya Sofrito and cook for 1 minute until fragrant.
3. Combine & Simmer: Add the drained Goya Green Peas, Goya Chicken Bouillon packets, and water (or broth) to the pot. Bring the mixture to a boil.
4. Cook: Reduce heat to low, cover, and simmer for at least 30 minutes to allow flavors to fully develop.
5. Blend (Optional): For a creamier texture, use an immersion blender to partially blend the soup directly in the pot, or carefully transfer about half the soup to a regular blender, blend until smooth, and return it to the pot. Stir well.
6. Season & Serve: Taste the soup and adjust seasoning with salt and Goya Black Pepper if needed. Serve hot.

Tip for Achieving Creaminess

For a creamier texture in your quick pea soup while retaining some chunks, use an immersion blender directly in the pot to blend about half the soup. Alternatively, carefully transfer half the soup to a standard blender, blend until smooth, and return it to the pot. This technique thickens the soup naturally using the peas themselves, adding body without losing all the texture from the whole peas, ham, and vegetables. If using a standard blender, be cautious when blending hot liquids – work in batches if necessary and ensure the lid is vented.

What is the Classic Goya Split Pea Soup Recipe?

The classic Goya Split Pea Soup involves simmering rinsed Goya green split peas in water or broth until tender (about 45-60 mins). Then, add sautéed aromatics like diced carrot and onion, along with a bay leaf. Incorporate protein like smoked ham or ground beef and simmer for another 15-20 minutes to meld flavors. This traditional method yields a thick, hearty, and deeply flavorful soup, characteristic of old-fashioned split pea soup.

Unlike the quick version using canned peas, this recipe relies on dried Goya Green Split Peas, which require a longer simmering time to break down and create the soup’s signature thick texture. Often, a ham hock or ham bone is simmered with the peas from the beginning to impart a rich, smoky flavor throughout the cooking process. Sautéed vegetables are typically added later to retain some texture.

Ingredients for Classic Goya Split Pea Soup

Essential components for the traditional version include:

• 1 pkg (16 oz.) Goya Green Split Peas, picked over and rinsed
• 1 tbsp Goya Olive Oil (optional, for sautéing)
• 1 medium onion, chopped
• 1-2 large carrots, chopped
• 1-2 celery stalks, chopped (optional)
• 1 bay leaf
• Protein: 1 smoked ham hock or ham bone, OR ½ – 1 lb diced smoked ham, OR 1 lb ground beef (browned and drained)
• 6-8 cups water or broth (chicken or vegetable)
• Salt and Goya Black Pepper to taste
• Optional additions: 1 packet Sazón Goya without Annatto, 1 tsp dried thyme, minced garlic.

Step-by-Step Cooking Instructions

Here’s the traditional stovetop approach:

1. Rinse Peas: Thoroughly rinse the Goya Green Split Peas under cold running water. Pick out any stones or debris.
2. Initial Simmer (with Ham Hock if using): Place the rinsed split peas in a large pot or Dutch oven. Add 6-8 cups of water or broth. If using a ham hock or bone, add it now. Bring to a boil, then reduce heat, cover, and simmer gently for 45-60 minutes, or until the peas are tender, stirring occasionally. Skim off any foam that rises to the surface during the first few minutes.
3. Prepare Aromatics & Protein: While the peas simmer, if not using a ham hock, heat olive oil in a separate skillet. Sauté onion, carrots, and celery until softened (about 5-7 minutes). If using diced ham, add it and cook for a few minutes. If using ground beef, brown it in the skillet, drain excess fat.
4. Combine: Once the peas are tender, remove the ham hock/bone (if used). Remove any meat from the bone, dice it, and return the meat to the pot (discard bone). Add the sautéed vegetables (and cooked diced ham or ground beef if prepared separately) to the pot with the peas. Add the bay leaf and any other desired seasonings (thyme, Sazón Goya).
5. Final Simmer: Stir everything together. Continue to simmer, partially covered, for another 15-30 minutes, allowing flavors to meld and the soup to thicken further. Stir occasionally to prevent sticking.
6. Finish: Remove the bay leaf before serving. Taste and adjust seasoning with salt and Goya Black Pepper. The soup will continue to thicken as it cools. Serve hot.

Protein Options: Ham vs. Ground Beef

Ham adds a traditional smoky flavor common in split pea soup, often using leftover ham bone or hock for depth. Ground beef offers a savory, meaty alternative, creating a different but equally hearty texture and taste. Choose based on preference or availability.

• Ham (Hock, Bone, or Diced): This is the quintessential pairing. A smoky ham hock or bone infuses the entire soup with deep flavor during the long simmer. Diced ham added later provides meaty bites. It contributes saltiness, so adjust final seasoning accordingly.
• Ground Beef: Using browned ground beef makes for a very hearty, savory soup, akin to a chili or thick stew. It doesn’t provide the smokiness of ham but adds substantial texture and richness. Ensure you drain excess fat after browning.

Both options create a delicious and filling Goya Split Pea Soup; the choice depends on the flavor profile you prefer.

How Do You Prepare Goya Yellow Split Pea Soup with Crispy Chorizo?

Prepare Goya Yellow Split Pea Soup by simmering rinsed Goya yellow split peas with aromatics like onion, carrot, celery, and bay leaves in broth or water until very tender. Separately, fry sliced Goya chorizo until crispy. Blend the cooked soup until smooth, then serve hot, generously topped with the crispy chorizo pieces and optionally, a dash of hot sauce. This variation offers a vibrant color, slightly milder pea flavor compared to green split peas, and a fantastic textural and flavor contrast from the spicy, crispy chorizo.

The process mirrors the classic split pea soup method but utilizes Goya Yellow Split Peas. The key differentiator is the final garnish. Cooking the chorizo separately ensures it becomes perfectly crisp, adding a delightful crunch and bursts of smoky, paprika-infused flavor that cut through the richness of the smooth soup.

Ingredients for Yellow Split Pea & Chorizo Soup

You’ll need these key items:

• 1 pkg (16 oz.) Goya Yellow Split Peas, picked over and rinsed
• 1 tbsp Goya Olive Oil
• 1 medium onion, chopped
• 1-2 carrots, chopped
• 1-2 celery stalks, chopped
• 2 cloves garlic, minced (optional)
• 1-2 bay leaves
• 6-8 cups vegetable or chicken broth, or water
• 1 pkg (about 5-7 oz) Goya Chorizo, casing removed and sliced or crumbled
• Salt and Goya Black Pepper to taste
• Optional Garnish: Hot sauce, fresh cilantro or parsley

Cooking the Soup and Crisping the Chorizo

Follow these steps for a delicious result:

1. Cook Peas & Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic (if using) and cook for another minute until fragrant.
2. Simmer Soup: Add the rinsed Goya Yellow Split Peas, bay leaves, and broth or water to the pot. Bring to a boil, then reduce heat, cover, and simmer gently for about 1 to 1.5 hours, or until the peas are very tender and falling apart. Stir occasionally.
3. Fry Chorizo: While the soup simmers, place the sliced or crumbled Goya Chorizo in a dry skillet over medium heat. Cook, stirring occasionally, until the chorizo is browned and crispy, and its fat has rendered out, about 5-8 minutes. Use a slotted spoon to transfer the crispy chorizo bits to a paper towel-lined plate, reserving the rendered fat if desired for extra flavor (you can stir a teaspoon into the soup).
4. Blend Soup: Once the peas are fully cooked, remove the bay leaves. Use an immersion blender to blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot. If the soup is too thick, thin it with a little extra hot broth or water.
5. Season & Assemble: Taste the soup and season with salt and Goya Black Pepper as needed (chorizo is salty, so taste first). Ladle the hot, smooth soup into bowls.
6. Serve: Top generously with the crispy Goya chorizo pieces. Add a drizzle of hot sauce or a sprinkle of fresh herbs if desired.

Watch this video for a visual guide on making split pea soup:

Serving and Garnishing Suggestions

Serve the smooth yellow split pea soup hot in bowls. Top generously with the crispy fried chorizo slices for texture and flavor contrast. A drizzle of your favorite hot sauce adds a pleasant kick, complementing the rich soup and savory chorizo. Other potential garnishes include a swirl of plain yogurt or sour cream, a sprinkle of chopped fresh cilantro or parsley, or even some crunchy croutons if you omit the chorizo. The key is the contrast between the smooth soup and the textured, flavorful topping.

What Can You Add to Goya Pea Soup for Extra Flavor?

Boost Goya pea soup flavor by adding smoky elements like a ham bone during simmering or smoked paprika, incorporating aromatic herbs like thyme or bay leaves, or introducing a touch of acidity with lemon zest or vinegar just before serving. Sautéing aromatics (onion, celery, garlic) thoroughly and using a quality broth instead of water also significantly enhances the overall taste. Don’t underestimate the power of proper seasoning with salt and freshly ground black pepper throughout the cooking process.

Think in layers of flavor. Start with a good base (well-sautéed vegetables, good broth), add depth during simmering (ham bone, bay leaf, thyme), and finish with brightness (lemon, vinegar) or richness (a swirl of cream). Even small additions can make a big difference in elevating a simple pea soup.

Simple Flavor Boosters

Here are easy ways to add more character:

• Aromatics: Don’t rush sautéing the onions, carrots, and celery (mirepoix). Cook them until well softened and slightly caramelized for a sweeter, deeper base flavor. Add minced garlic during the last minute of sautéing.
• Herbs: A bay leaf added during simmering is classic. Dried thyme pairs beautifully with peas and ham. Fresh parsley or chives stirred in at the end add freshness.
• Smokiness: If not using a ham hock, add ½ teaspoon of smoked paprika along with other seasonings. A dash of liquid smoke can also work (use sparingly).
• Acidity: A squeeze of fresh lemon juice or a splash of apple cider vinegar stirred in just before serving brightens the earthy flavors of the peas. Lemon zest adds aroma too.
• Spices: Besides salt and pepper, consider a pinch of cayenne for heat, or cumin for earthiness, especially in vegetarian versions. Sazón Goya adds a complex savory note.
• Richness: A swirl of heavy cream, half-and-half, sour cream, or plain yogurt added to individual bowls adds richness and tang. A drizzle of extra virgin olive oil can also enhance flavor.

How Do You Make Canned Split Pea Soup Taste Better?

Improve canned split pea soup by sautéing fresh onion, carrot, and celery in butter or olive oil before adding the soup to the pot. Stir in extra seasonings like garlic powder, black pepper, dried thyme, or a bay leaf while it heats. Adding cooked, crumbled bacon or diced ham and finishing with a swirl of cream or a splash of vinegar can significantly enhance flavor and texture. Think of the canned soup as a base to build upon.

Here’s a mini-makeover plan:

1. Build a Base: Melt butter or heat oil in a pot. Sauté finely chopped onion, carrot, and celery until soft.
2. Add Soup & Seasonings: Pour in the canned split pea soup. Add ½ tsp garlic powder, ¼ tsp black pepper, ¼ tsp dried thyme, and optionally a bay leaf.
3. Boost with Protein (Optional): Stir in cooked, crumbled bacon or finely diced ham.
4. Simmer: Heat gently over medium-low heat, stirring occasionally, for about 10-15 minutes to allow flavors to meld. Remove the bay leaf.
5. Finish: Stir in a tablespoon of heavy cream, a dollop of sour cream, or a teaspoon of cider vinegar just before serving. Taste and adjust salt if necessary.

Why Might Pea Soup Cause Stomach Discomfort?

Pea soup can sometimes cause stomach discomfort like gas or bloating due to oligosaccharides, complex sugars found in legumes (including split peas) that can be difficult for some people’s digestive systems to break down completely. When these sugars reach the large intestine undigested, bacteria ferment them, producing gas as a byproduct, which leads to bloating and discomfort.

While Goya split peas are a nutritious food, this digestive effect is common with many beans and legumes. The intensity varies from person to person based on their individual gut sensitivity and the bacteria present in their digestive tract. Ensuring the split peas are thoroughly cooked until very soft can help make them more digestible. For those particularly sensitive, soaking dried split peas for several hours (or overnight) in water before cooking, and then discarding the soaking water, may help reduce the oligosaccharide content, although rinsing is generally considered sufficient for split peas as noted by some sources. Introducing legumes gradually into your diet can also help your system adapt.

FAQs About Goya Pea Soup Recipe

Here are answers to common questions about making Goya pea soup:

Do I need to soak Goya split peas before cooking?

Soaking Goya split peas is generally not necessary. Unlike larger dried beans, split peas cook relatively quickly and become tender without pre-soaking. Simply rinsing them thoroughly under cold water to remove any dust or debris before cooking is usually sufficient. Some believe soaking might slightly reduce cooking time or improve digestibility, but it’s not a required step for success.

Can I make Goya split pea soup in a slow cooker or Instant Pot?

Yes, Goya split pea soup adapts well to both slow cookers and Instant Pots. For a slow cooker, combine rinsed peas, aromatics, protein (like a ham hock), seasonings, and broth/water. Cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, sauté aromatics and protein (if applicable) using the Sauté function, then add rinsed peas, broth/water, and seasonings. Cook on high pressure for about 15-20 minutes, followed by a natural pressure release.

How long does Goya split pea soup last in the fridge?

Properly stored in an airtight container, leftover Goya split pea soup will typically last for 3 to 4 days in the refrigerator. Ensure the soup has cooled down before refrigerating it. The soup will thicken considerably when chilled; you’ll likely need to add a little water or broth when reheating.

Can I freeze Goya split pea soup?

Yes, Goya split pea soup freezes very well. Cool the soup completely before transferring it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. Note that the texture might change slightly upon thawing, sometimes becoming a bit grainier, but it’s usually still delicious.

What’s the best way to reheat leftover pea soup?

The best way to reheat leftover pea soup is gently on the stovetop over medium-low heat. Since the soup thickens significantly when cold, add a splash of water or broth to reach your desired consistency as it heats. Stir frequently to prevent scorching and ensure even heating. Reheating in the microwave is also possible; use medium power and stir intermittently.

Can I make a vegetarian version of Goya split pea soup?

Absolutely! To make a vegetarian Goya split pea soup, simply omit the ham or other meat. Use vegetable broth instead of chicken broth. To boost flavor, be generous with sautéed aromatics (onion, carrot, celery, garlic), add herbs like thyme and bay leaf, consider adding smoked paprika for a smoky hint, and finish with a squeeze of lemon juice. Adding diced potatoes or parsnips can also enhance heartiness.

What kind of ham is best for Goya pea soup? (e.g., ham hock, diced ham)

A smoked ham hock or ham bone is often considered best for infusing deep, smoky flavor throughout the entire cooking process. However, using good-quality diced smoked ham (added later in the cooking) is also excellent for providing meaty texture and flavor. Leftover holiday ham works wonderfully. Choose based on the depth of flavor you want and the ingredients available.

Is Goya split pea soup healthy?

Yes, Goya split pea soup can be very healthy. Split peas are a fantastic source of plant-based protein, dietary fiber, and essential nutrients like iron and potassium. Fiber aids digestion and promotes fullness. The healthiness depends on preparation; using lean protein, plenty of vegetables, and controlling sodium (especially if using bouillon and ham) makes it a nutritious choice. Opting for water or low-sodium broth helps manage salt intake.

Can I use water instead of broth in the Goya pea soup recipes?

Yes, you can use water instead of broth, but the soup will likely have less depth of flavor. Broth (chicken or vegetable) adds a savory background complexity. If using water, you may need to be more generous with seasonings (salt, pepper, herbs, spices, bouillon) and ensure you build a strong flavor base with well-sautéed aromatics and potentially a ham hock to compensate.

My split pea soup is too thick/thin, how do I fix it?

If your soup is too thick, simply stir in hot water or broth, a little at a time, until it reaches your desired consistency. If it’s too thin, you can let it simmer longer uncovered, stirring occasionally, to allow excess liquid to evaporate and thicken it. Alternatively, you can blend a portion of the soup and stir it back in, or mash some of the peas against the side of the pot to help thicken it naturally.

Summary: Your Go-To Guide for Hearty Goya Pea Soup

Goya offers fantastic ingredients to create incredibly satisfying and comforting pea soup, whether you’re short on time or looking for a traditional, slow-simmered meal. From the speedy Quick Ham and Pea Soup using convenient canned peas and flavor-packed Sofrito, to the classic depth of Goya Split Pea Soup (green or yellow) simmered with ham or beef, there’s a recipe to suit your needs. Don’t forget the vibrant Yellow Split Pea Soup variation topped with irresistible crispy Goya Chorizo for a delightful twist.

Remember the simple tricks to boost flavor – sautéing aromatics well, using quality broth, adding herbs like bay leaves and thyme, and finishing with a touch of brightness like lemon juice. With Goya’s reliable products and these versatile recipes, you can confidently create delicious, hearty pea soup that warms the soul.

Which Goya pea soup recipe will you try first? Do you have a favorite flavor booster or family secret for making pea soup? Share your thoughts and experiences in the comments below! We’d love to hear from you.