Easy Goya Split Pea Soup Recipe (Perfect Comfort Food)

Craving a bowl of pure comfort that’s both incredibly flavorful and surprisingly easy to make? Look no further than a classic Goya Split Pea Soup. This heartwarming dish is a staple for a reason, delivering rich, savory goodness with every spoonful. But maybe you’ve struggled to get that perfect texture or deep flavor you remember? Perhaps you’re unsure how to best use Goya’s specific ingredients or adapt the recipe to your liking?

This Goya Split Pea Soup recipe offers a perfect blend of comfort and flavor, leveraging Goya’s signature ingredients like dry green split peas, chicken bouillon, and Sazón. It’s an easy-to-follow guide for home cooks seeking a hearty, budget-friendly meal with an authentic, savory taste.

You’re in the right place! We’ll break down the simple steps to creating the perfect Goya Split Pea Soup, using readily available ingredients. Get ready to discover tips for maximizing flavor, explore easy variations, and learn how to store your delicious creation. Prepare to master this comforting classic and add a go-to satisfying soup to your recipe collection.

Key Facts:
* No Soaking Required: Goya Green Split Peas generally do not require pre-soaking; thorough rinsing is usually sufficient before cooking, simplifying prep time.
* Signature Flavor: Goya Chicken Bouillon and Sazón Goya without Annatto are key components often cited in Goya-specific recipes, providing a distinct savory base and color.
* Smoked Ham = Depth: Incorporating smoked ham or a ham bone is a traditional and highly effective way to infuse the soup with a deep, smoky, umami flavor essential to classic split pea soup.
* Tenderness is Key: Achieving perfectly tender split peas typically requires simmering for 45-60 minutes, though cooking time can vary based on pea age and heat levels.
* Natural Thickener: Split peas naturally break down during cooking, acting as their own thickening agent, creating the soup’s characteristic creamy texture without needing flour or cornstarch.

Why Choose This Easy Goya Split Pea Soup Recipe?

This Goya Split Pea Soup recipe offers a perfect blend of comfort and flavor, leveraging Goya’s signature ingredients like split peas, chicken bouillon, and Sazón. It’s an easy-to-follow guide for home cooks seeking a hearty, budget-friendly meal with authentic Latin-inspired taste. This recipe stands out for its simplicity and reliance on pantry staples, making it accessible even for beginner cooks. It harnesses the quality and specific flavor profiles of Goya products – particularly the dry green split peas, chicken bouillon, and the unique Sazón seasoning blend – to create a soup that is both familiar and satisfyingly distinct.

Beyond the ease of preparation, this recipe delivers big on comfort. It’s the kind of warm, nourishing soup that feels like a hug in a bowl, perfect for chilly evenings or whenever you need a pick-me-up. The combination of tender split peas, savory broth, aromatic vegetables, and the smoky depth from ham creates a rich, layered flavor profile that appeals to a wide range of palates. It’s a budget-friendly way to create a substantial meal, proving that delicious, heartwarming food doesn’t need to be complicated or expensive.

How Do You Make Goya Split Pea Soup?

To make Goya Split Pea Soup, you’ll need Goya green split peas, Goya chicken bouillon, Sazón Goya, smoked ham, onion, garlic, carrot, and water. Rinse peas, combine all ingredients in a pot, bring to a boil, then simmer covered for 45-60 minutes until tender. This straightforward process results in a thick, flavorful, and deeply satisfying soup. The key is allowing the peas enough time to break down and become tender, melding all the flavors together beautifully.

Here’s a more detailed breakdown:

Essential Goya Ingredients You’ll Need

Key Goya ingredients include 1 package Goya dry green split peas, 1 Goya chicken bouillon cube, and 1 packet Sazón Goya without Annatto. These provide the soup’s foundational flavor and characteristic taste. Alongside these Goya staples, you’ll need:

• 1 pkg (16 oz) Goya Dry Green Split Peas: The star of the show.
• 1 Goya Chicken Bouillon cube: Adds a savory, rich base flavor. Use low-sodium if preferred.
• 1 packet Sazón Goya without Annatto: Provides signature color and savory notes.
• 1/4 lb Smoked Ham, diced: Crucial for smoky depth (or use a ham bone).
• 1 Small Onion, chopped: Aromatic base.
• 1 Clove Garlic, minced: Adds essential flavor.
• 1 Medium Carrot, diced: Adds slight sweetness and color.
• 6 Cups Water: Or use broth (like chicken or vegetable) for extra flavor, adjusting salt accordingly.
• Salt & Pepper to taste: Essential for final seasoning adjustment.

Step-by-Step Cooking Instructions

1. Prepare the Peas: Sort through the Goya dry green split peas, removing any stones or debris. Rinse them thoroughly under cold running water. Drain well.
2. Combine Ingredients: In a large pot (6 to 8-quart recommended), combine the rinsed split peas, Goya chicken bouillon cube, packet of Sazón Goya without Annatto, diced smoked ham, chopped onion, minced garlic, diced carrot, and 6 cups of water.
3. Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a rolling boil.
4. Simmer Until Tender: Once boiling, immediately reduce the heat to low. Cover the pot and let the soup simmer gently for approximately 45 to 60 minutes. Stir occasionally to prevent sticking. The soup is ready when the split peas are very tender and starting to break down, thickening the soup naturally.
5. Adjust Consistency (Optional): If the soup seems too thick, add a little more hot water or broth until it reaches your desired consistency. If it’s too thin, you can simmer it uncovered for a bit longer or mash some peas against the side of the pot.
6. Season to Taste: Remove the soup from the heat. Taste carefully and season generously with salt and black pepper. Remember that the ham and bouillon add saltiness, so taste before adding extra salt. If you added a bay leaf, remove it now.
7. Serve: Ladle the hot soup into bowls. Enjoy!

What Makes Goya Split Pea Soup Taste Better?

Enhance your Goya Split Pea Soup by using smoked ham or a ham bone for depth. Ensure peas are fully tender, adjust salt and pepper generously after cooking, and consider adding a bay leaf during simmering. Serving with crusty bread complements the flavors. While the basic Goya recipe is delicious, a few simple additions and techniques can elevate it further. The goal is to build layers of flavor and achieve the perfect texture.

Think beyond just the core ingredients. Aromatics play a huge role. Sautéing the onion, carrot, and garlic in a little oil before adding the other ingredients can deepen their flavors. Adding herbs like a bay leaf during simmering imparts a subtle background complexity (just remember to remove it!). Don’t underestimate the power of proper seasoning – tasting and adjusting salt and pepper at the end is crucial for a balanced soup.

The Role of Smoked Ham

Using diced smoked ham or a ham bone is crucial for adding a deep, savory, and smoky flavor profile to Goya split pea soup, creating a heartier and more traditional taste. The smokiness permeates the soup as it simmers, providing an irreplaceable depth that balances the earthiness of the peas. If using a ham bone, it also contributes richness from the marrow and connective tissues. While you can make the soup without it (see vegetarian options), the ham is what gives classic split pea soup its signature character. Some recipes even use other smoked meats like turkey for a similar effect.

Seasoning Tips for Perfect Flavor

Mastering the seasoning is key to transforming a good soup into a great one. The Goya Chicken Bouillon and Sazón Goya provide a solid savory foundation, but don’t stop there.

• Bay Leaf Power: Add 1-2 dried bay leaves while the soup simmers. It adds an herbal note that complements the other flavors. Remove before serving.
• Taste After Cooking: The saltiness from the bouillon and ham concentrates as the soup cooks. Always taste the soup after the peas are tender before adding any extra salt.
• Be Generous with Pepper: Freshly ground black pepper adds a necessary kick that brightens the soup’s richness. Don’t be shy!
• Consider Other Herbs: A pinch of dried thyme or marjoram added during simmering can also enhance the flavor profile subtly.
• A Touch of Acid (Optional): A tiny splash of apple cider vinegar or lemon juice stirred in right before serving can brighten the flavors, especially if the soup tastes a little flat.

Key Takeaway: Don’t underestimate the impact of smoked ham and careful end-stage seasoning. These elements are vital for achieving that classic, deeply satisfying split pea soup flavor.

Can You Adapt This Goya Recipe? (Variations & Substitutions)

Yes, adapt this Goya recipe by using a slow cooker (low 6-8 hours), making it vegetarian with vegetable broth and omitting ham, or using Goya yellow split peas. Thicken by mashing some peas or simmering longer uncovered. This Goya split pea soup recipe is wonderfully versatile and serves as a great base for customization based on your dietary needs, available ingredients, or preferred cooking methods.

Whether you want a hands-off slow cooker version, need a meat-free option, or want to experiment with different types of split peas, this recipe can be easily adjusted. Consistency tweaks are also simple, allowing you to achieve your perfect soup texture.

Slow Cooker Goya Split Pea Soup

Making Goya split pea soup in a slow cooker is incredibly easy and perfect for busy days.

1. Rinse the split peas as usual.
2. Combine the rinsed peas, Goya chicken bouillon, Sazón Goya, diced ham (if using), onion, garlic, carrot, and 6 cups of water (or broth) in the slow cooker insert. Add a bay leaf if desired.
3. Stir everything together.
4. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the peas are very tender.
5. Remove the bay leaf (if used). Stir well, breaking up some peas if you like a thicker consistency.
6. Taste and season with salt and pepper before serving.

Vegetarian Goya Split Pea Soup Option

Creating a delicious meatless version is simple:

1. Omit the Ham: Simply leave out the diced smoked ham or ham bone.
2. Use Vegetable Broth/Bouillon: Substitute the Goya Chicken Bouillon with 1-2 cubes of Goya Vegetable Bouillon or use 6 cups of quality vegetable broth instead of water. This ensures a savory base flavor.
3. Boost Umami: To compensate for the lack of ham’s savory depth, consider adding umami-rich ingredients like a tablespoon of tomato paste, a teaspoon of soy sauce or tamari, or a pinch of smoked paprika during simmering.
4. Follow Standard Instructions: Otherwise, prepare the soup according to the main recipe steps (stovetop or slow cooker).

Tips for Thickening or Thinning Your Soup

Thicken Goya split pea soup by mashing some cooked peas against the pot side or simmering uncovered longer. Thin it by stirring in additional hot water or broth until reaching desired consistency. Adjusting the soup’s texture is straightforward:

• To Thicken:
  • Mash Peas: Use the back of a spoon or a potato masher to mash some of the tender peas against the side of the pot. Stir them back into the soup.
  • Immersion Blender: Briefly pulse an immersion blender in the soup a few times (don’t fully blend unless you want a completely smooth soup).
  • Simmer Longer: Remove the lid and let the soup simmer gently, allowing excess liquid to evaporate. Stir occasionally.
• To Thin:
  • Add Liquid: Simply stir in additional hot water or broth, a little at a time, until the soup reaches your preferred, thinner consistency.

Serving and Storing Your Goya Split Pea Soup

Serve Goya Split Pea Soup warm, optionally topped with croutons, alongside crusty bread or crackers. Store leftovers refrigerated for 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Proper serving and storage ensure you enjoy your delicious soup to the fullest, whether fresh or as leftovers.

For serving, ladle the hot soup into bowls. Classic accompaniments include:

• Croutons: Add a delightful crunch.
• Crusty Bread: Perfect for dipping and soaking up the flavorful soup. Rye or sourdough works well.
• Crackers: Simple salted crackers are a classic choice.
• Fresh Herbs: A sprinkle of fresh parsley can add a touch of brightness.
• A Swirl of Cream/Yogurt (Optional): For extra richness.

To store leftovers, first allow the soup to cool completely to room temperature. Transfer it to airtight containers.

• Refrigeration: Store in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, freeze the soup in airtight containers or heavy-duty freezer bags (leaving some headspace for expansion) for up to 3 months. Note that the texture might change slightly upon thawing, potentially becoming thicker.

To reheat, gently warm the soup over medium-low heat on the stovetop, stirring occasionally until heated through. Add a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave. If reheating from frozen, thaw the soup in the refrigerator overnight first for best results.

FAQs About Goya Split Pea Soup Recipe

Have questions about making this classic soup? Here are answers to some common queries:

What ingredients go in Goya split pea soup?

The core ingredients for a typical Goya split pea soup recipe (often based on the package) are Goya dry green split peas, Goya chicken bouillon, Sazón Goya without Annatto, smoked ham (diced), onion, garlic, carrot, water, salt, and pepper.

Is the Goya split pea soup recipe on the back of the bag different?

Yes, recipes can vary slightly over time or between different Goya product lines (like yellow vs. green peas). However, the recipe provided here, using Goya green split peas, chicken bouillon, Sazón, ham, and basic aromatics, is very similar to the traditional recipe often found on Goya packaging.

Can I make Goya split pea soup without ham?

Absolutely. You can make a vegetarian version by omitting the ham and using Goya vegetable bouillon or vegetable broth for a savory base. Consider adding smoked paprika or tomato paste for extra depth.

How long does Goya split pea soup take to cook?

On the stovetop, after bringing it to a boil, the soup typically needs to simmer covered for 45 to 60 minutes for the peas to become fully tender. Slow cooker times are longer (6-8 hours on low).

Do I need to soak Goya split peas before cooking?

No, soaking is generally not necessary for Goya green split peas. Simply sorting and rinsing them thoroughly before adding them to the pot is sufficient for most recipes, including this one.

Why are my split peas not getting soft?

Several factors can cause this: old peas (dried beans lose moisture over time), hard water, or adding acidic ingredients (like tomatoes or vinegar) too early in the cooking process. Ensure you’re simmering long enough and avoid adding acidic items until the peas are tender.

What’s the best way to thicken Goya split pea soup?

The easiest ways are to mash some of the cooked peas against the side of the pot and stir them back in, or to simmer the soup uncovered for a while to allow excess liquid to evaporate.

Can I use Goya yellow split peas instead of green?

Yes, you can substitute Goya yellow split peas, but be aware they have a slightly milder flavor and may cook a bit faster than green split peas. Adjust cooking time as needed. Goya also features specific recipes designed for their yellow split peas, like their Yellow Split Pea Soup with Chorizo.

Why does my stomach hurt after eating split pea soup?

Split peas are high in fiber and contain complex sugars (oligosaccharides) that can be hard for some people to digest, potentially causing gas or bloating. Thoroughly rinsing the peas before cooking and ensuring they are fully cooked until very soft can help. Some also find adding herbs like ginger or fennel aids digestion.

How long can I store leftover Goya split pea soup?

Properly stored in an airtight container, leftover split pea soup will last 3-4 days in the refrigerator or up to 3 months in the freezer.

Summary: Your Go-To Goya Split Pea Soup

This easy Goya Split Pea Soup recipe is a true winner for anyone seeking a comforting, flavorful, and budget-friendly meal. By leveraging the distinct taste of Goya ingredients like dry green split peas, chicken bouillon, and Sazón Goya, combined with the smoky depth of ham and simple aromatics, you create a satisfying soup with minimal fuss. It’s a reliable dish perfect for warming up on cold days or enjoying as a hearty lunch.

Remember the keys to success: rinse your peas, let them simmer until truly tender, utilize smoked ham for that classic flavor (or adapt for a vegetarian option), and season generously at the end. With options for slow cooking and easy adjustments for consistency, this recipe is adaptable to your needs. Enjoy mastering this comforting classic!

What are your favorite ways to enjoy split pea soup? Do you have any secret ingredients or tips? Share your thoughts in the comments below!