Authentic Goya Split Pea Soup Recipe: Step-by-Step

Craving a warm, hearty bowl of soup that feels like a hug? You’re likely thinking about pea soup, and if you want authentic flavor and reliable results, a Goya pea soup recipe is often the go-to choice. But navigating the options – quick versions with canned peas, traditional recipes with dry split peas, different flavor twists – can sometimes feel confusing, leaving you unsure where to start for that perfect pot of comfort.

Making a delicious Goya pea soup involves simmering either Goya’s quick-cooking canned peas or their classic dry split peas with aromatic vegetables, savory Goya seasonings like bouillon or Sofrito, and often adding protein like ham or chorizo for a satisfying, flavorful, and comforting meal.

This guide is here to clear things up. We’ll walk through Goya’s most popular pea soup recipes, from a speedy weeknight option to hearty, simmered-all-afternoon bowls. You’ll discover how Goya ingredients create that signature taste, get tips for maximizing flavor, and find answers to all your pea soup questions. Get ready to master the art of the perfect Goya pea soup!

Key Facts:
* Quick Option Available: Goya offers a “Quick Ham and Pea Soup” recipe using canned GOYA® Tender Sweet Peas that takes roughly 45 minutes total, with only 10 minutes of prep time (Goya Foods).
* Dry Pea Variations: Traditional Goya recipes utilize either GOYA® Green Split Peas or GOYA® Yellow Split Peas, typically requiring about an hour of simmering time for the peas to become tender (Goya Foods, RecipeThing).
* Signature Goya Ingredients: Many Goya pea soup recipes feature specific Goya products like GOYA® Ham Flavored Concentrate, GOYA® Chicken Flavored Bouillon, GOYA® Sofrito, or Sazón GOYA® for distinct Latin flavor profiles (Goya Foods, RecipeThing).
* Protein Flexibility: Goya pea soup recipes often include proteins like diced cooked ham, ground beef, or crispy Goya Chorizo, offering versatility (Goya Foods, Soup Fanatic, Goya Foods).
* No Soaking Required (Typically): Goya’s split pea soup recipes generally instruct users to simply rinse the dry split peas before simmering, skipping a lengthy soaking step (Goya Foods, RecipeThing).

What Makes Goya Pea Soup a Comfort Food Favorite?

Goya pea soup is a favorite because it offers a warm, comforting, and hearty meal using readily available Goya ingredients. These recipes are often simple, versatile, allowing for easy preparation of a satisfying dish perfect for cold weather or a quick family meal. The appeal lies in its ability to deliver deep, savory flavors and a satisfying texture using straightforward methods and familiar pantry staples.

Whether you opt for the quicker version using canned peas or the traditional approach with dry split peas, Goya provides reliable products that form the base of a delicious soup. The inclusion of signature Goya seasonings like Sofrito, Adobo, or Sazón adds a unique Latin touch that distinguishes it from other pea soup recipes. It’s the kind of soup that warms you from the inside out, evoking feelings of home and coziness with every spoonful.

Furthermore, the versatility of Goya pea soup recipes allows for easy customization. You can adjust the thickness, add different vegetables, or experiment with various proteins like ham, bacon, or even keep it vegetarian. This adaptability, combined with the inherent heartiness of peas, makes it a fulfilling meal that caters to diverse tastes and dietary needs, solidifying its status as a comfort food staple in many households.

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

To make Quick Goya Ham and Pea Soup, sauté onion and carrot, then stir in drained Goya green peas, Goya Sofrito, and Goya chicken bouillon (or ham concentrate). Add water/broth and simmer for about 15-20 minutes until flavors meld. Blend partially for creaminess if desired, season, and serve warm. This recipe is designed for speed and convenience, leveraging canned peas and flavorful Goya concentrates.

This version is perfect for a weeknight when you crave comfort food without spending hours in the kitchen. The Goya canned peas provide a tender base, while the ham concentrate (or chicken bouillon) and Sofrito deliver instant depth of flavor. Browning some diced ham at the start adds another layer of savory richness.

The Goya website’s “Quick Ham and Pea Soup” recipe specifically calls for sautéing ham, onion, and carrots, adding garlic, then undrained GOYA® Tender Sweet Peas and GOYA® Ham Flavored Concentrate mixed with water. It simmers relatively quickly and suggests blending for smoothness, adding remaining ham and pimientos before serving. This method offers a satisfying soup in under an hour.

Ingredients for Quick Ham and Pea Soup

Here’s what you’ll typically need, based on Goya’s quick recipe approach:

• 1 tsp. GOYA® Extra Virgin Olive Oil
• ½ lb. cooked ham, cut into ¼” pieces (some browned, some reserved)
• 1 small onion, finely chopped (about 1 cup)
• 1 small carrot, finely chopped (about ¾ cup)
• 1 tbsp. GOYA® Minced Garlic (or 6 cloves fresh, minced)
• 2 cans GOYA® Tender Sweet Peas, undrained (Note: Some quick variations might call for drained peas and adding separate broth/water)
• 2 packets GOYA® Ham Flavored Concentrate mixed with 3 cups water (or substitute chicken/vegetable broth and adjust seasoning)
• Optional: 1 jar (4 oz.) GOYA® Fancy Pimientos, drained and chopped
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Step-by-Step Preparation Guide

Follow these steps for a delicious quick soup:

1. Sauté Aromatics & Ham: Heat olive oil in a medium saucepot over medium-high heat. Add about half the diced ham and cook until golden brown (about 5 minutes). Add chopped onion and carrot; cook until onions are translucent and carrots are tender (about 15 minutes, though Goya’s recipe implies quicker timing might suffice). Stir in minced garlic and cook until fragrant (about 30 seconds).
2. Add Liquids and Peas: Pour in the undrained GOYA® Tender Sweet Peas and the ham concentrate mixed with water. Bring the mixture to a boil, stirring occasionally.
3. Simmer: Reduce heat and let the soup simmer gently for about 15-20 minutes to allow flavors to meld. (Goya’s specific recipe integrates blending here).
4. Blend (Optional): For a creamier texture, carefully transfer batches of the hot soup to a blender (filling no more than halfway, venting the lid) and blend until smooth, or use an immersion blender directly in the pot until desired consistency is reached. Safety Tip: Always be cautious when blending hot liquids to avoid pressure buildup and splatters.
5. Final Touches: Return the soup (if blended) to the pot. Stir in the remaining diced ham and optional chopped pimientos. Bring back to a brief boil.
6. Season and Serve: Season generously with GOYA® Adobo to taste. Serve hot.

Key Takeaway: The quick Goya pea soup leverages canned peas and flavor concentrates for a fast, comforting meal, often ready in under an hour. Blending is optional for achieving a smoother texture.

What’s the Authentic Goya Split Pea Soup Recipe?

The authentic Goya Split Pea Soup recipe involves simmering rinsed Goya green split peas in water or broth with aromatics like onion and garlic, often with a bay leaf, until tender (about 45-60 mins). Then, add diced vegetables like carrot and celery, and protein (like ham or beef). Simmer for another 15-20 minutes to meld flavors before seasoning and serving. This method uses dry split peas, resulting in a thicker, earthier soup compared to quick versions.

This traditional approach requires more simmering time but rewards you with a deeper flavor and classic split pea soup texture as the peas break down naturally. Recipes often vary slightly, sometimes including Sazón Goya for color and flavor or using different proteins. For example, one Goya-sourced recipe uses Goya dry green split peas, Goya chicken bouillon, Sazón Goya, smoked ham, onion, garlic, and carrot, all simmered together until tender. Another variation mentioned uses ground beef instead of ham.

The core process remains consistent: simmer the rinsed split peas until they start to soften, then add the remaining vegetables and flavorings to cook through and create a harmonious, hearty soup. This method truly embodies the classic comfort of homemade split pea soup.

Gathering Your Ingredients

Here’s a typical ingredient list for an authentic Goya split pea soup (quantities may vary based on specific recipe source):

• 1 pkg (16 oz or sometimes 8 oz specified) GOYA® Green Split Peas, rinsed
• 6-8 cups water or broth (chicken or vegetable)
• 1 GOYA® Chicken Bouillon packet (optional, adjust salt if using)
• 1 packet Sazón GOYA® without Annatto (optional, for flavor and color)
• ¼ lb to 1 lb protein: smoked ham (diced), ham bone, or cooked ground beef
• 1 small onion, chopped
• 1-2 medium carrots, diced
• 1-2 celery stalks, diced (optional)
• 1-2 cloves garlic, minced
• 1-2 GOYA® Bay Leaves
• Salt and GOYA® Black Pepper to taste
• Optional: Croutons for garnish

Cooking Instructions for Hearty Split Pea Soup

Follow these general steps for a traditional Goya split pea soup:

1. Rinse Peas: Place the dry Goya green split peas in a colander and rinse them thoroughly under cold running water. Pick over and discard any stones or discolored peas.
2. Initial Simmer: In a large pot or Dutch oven, combine the rinsed split peas, water or broth, bouillon and Sazón packets (if using), bay leaf, and protein (like a ham bone or diced ham if adding early for flavor). Bring the mixture to a boil over high heat.
3. Reduce and Simmer Peas: Once boiling, reduce the heat to low, cover the pot, and let the peas simmer gently. Stir occasionally. Cook for about 45-60 minutes, or until the split peas are tender and starting to break down. Skim off any foam that rises to the surface during the initial simmering.
4. Add Vegetables: Stir in the chopped onion, diced carrots, celery (if using), and minced garlic. If using pre-cooked diced ham or ground beef that doesn’t require long cooking, add it now.
5. Final Simmer: Continue to simmer, covered, for another 15-25 minutes, or until the vegetables are tender and the flavors have melded. The soup should thicken naturally as the peas break down. Add more hot water or broth if the soup becomes too thick for your liking.
6. Season and Finish: Remove the bay leaves (and ham bone, if used; you can shred meat off the bone and return it to the soup). Taste the soup and season generously with salt and pepper. For a smoother consistency, you can partially blend the soup with an immersion blender.
7. Serve: Ladle the hot, hearty split pea soup into bowls. Garnish with croutons if desired.

How Can You Make Flavorful Goya Yellow Split Pea Soup with Chorizo?

Make Goya Yellow Split Pea Soup by simmering 1 lb rinsed Goya yellow split peas with chopped onions, carrots, celery, bay leaves, and chicken bouillon in 8 cups of water for about 1 hour until tender. Separately, fry sliced Goya chorizo until crispy. Blend the soup until smooth, then serve hot, topped generously with the crispy chorizo and an optional dash of hot sauce.

This recipe offers a delicious twist using Goya’s yellow split peas, which tend to have a milder flavor than green split peas, allowing the other ingredients to shine. The star here is the Goya Chorizo, which is cooked separately until crisp. This achieves two things: it renders flavorful fat (a tablespoon of which is used to sauté the vegetables) and provides a fantastic textural contrast as a topping.

Blending the soup base creates a velvety smooth canvas, making the crispy, garlicky chorizo bits even more impactful. A final drizzle of Goya Hot Sauce adds a welcome kick. This Goya recipe (Goya Foods) transforms simple split peas into an elegant and flavor-packed meal.

Ingredients for Yellow Split Pea Chorizo Soup

Gather these items for this vibrant soup:

• 1 lb. GOYA® Yellow Split Peas, picked over and rinsed
• 1 tbsp. GOYA® Extra Virgin Olive Oil
• 1 pkg. (7 oz.) GOYA® Chorizo, casing removed, chopped or thinly sliced
• 1 medium yellow onion, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 8 cups water
• 3 packets GOYA® Chicken Flavored Bouillon
• 2-3 GOYA® Bay Leaves
• 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, or to taste
• GOYA® Hot Sauce for garnish (optional)

Preparation Steps: Soup and Crispy Chorizo

Here’s how to prepare both components:

1. Prepare Chorizo: Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add the chopped or sliced Goya chorizo. Cook, stirring occasionally, until the chorizo is browned and crispy. Using a slotted spoon, remove the chorizo from the pot and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of the rendered chorizo fat in the pot (discard any excess).
2. Sauté Vegetables: Add the chopped onion, carrot, and celery to the reserved chorizo fat in the pot. Cook over medium-high heat, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
3. Simmer Soup Base: Add the 8 cups of water, Goya chicken bouillon packets, bay leaves, and the rinsed Goya yellow split peas to the pot with the sautéed vegetables. Stir everything together.
4. Cook Peas: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer gently for about 1 hour, or until the yellow split peas are very tender. Stir occasionally to prevent sticking.
5. Blend Soup: Remove the bay leaves. Carefully transfer the soup mixture in batches to a blender (remembering the safety tip for hot liquids: fill only halfway, vent the lid, cover with a towel, and start slow) or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety.
6. Season and Serve: Return the blended soup to the pot if necessary. Heat gently over medium heat. Season with Goya Adobo to taste. Ladle the smooth yellow split pea soup into bowls. Top generously with the reserved crispy Goya chorizo and add a dash of Goya Hot Sauce, if desired.

Tip: Rinsing split peas before cooking helps remove any dust or debris. Unlike some other dried beans, split peas generally don’t require overnight soaking.

What Can You Add to Pea Soup for More Flavor?

Add flavor to pea soup with **a smoky element (ham bone, smoked paprika, liquid smoke), savory herbs (thyme, bay leaf, rosemary), deeply sautéed aromatics (onion, garlic, celery, leeks), quality broth instead of water, or a packet of Sazón Goya for umami and color. A splash of acid like vinegar or lemon juice at the end brightens the taste.** Building layers of flavor throughout the cooking process is key.

Don’t underestimate the power of the initial sauté. Cooking your onions, carrots, and celery until they are deeply softened and slightly caramelized builds a sweet, savory foundation. Deglazing the pot with a splash of broth or wine after sautéing can also lift flavorful browned bits. Using a rich, high-quality chicken, vegetable, or ham broth instead of plain water makes a significant difference.

Consider incorporating ingredients known for umami, the fifth taste associated with savory richness. A leftover ham bone simmered with the peas imparts incredible depth. Smoked meats like bacon or smoked sausage also add complexity. For vegetarian versions, smoked paprika, a touch of liquid smoke, or even nutritional yeast can introduce savory, smoky notes. Finishing the soup with fresh herbs like parsley or dill, or a swirl of good quality olive oil, adds brightness and a final layer of flavor.

What Is the Difference Between Split Pea Soup and Pea Soup?

The main difference lies in the peas used: **Split pea soup uses dried split peas (either green or yellow), requires longer cooking, naturally thickens as the peas break down, and has a heartier, earthier flavor. Regular pea soup, often called fresh pea soup or green pea soup, typically uses fresh or frozen green peas, cooks much faster, usually remains brighter green, often requires blending for smoothness, and has a lighter, sweeter, fresher taste.**

Split peas are mature peas that have been dried, peeled, and split in half along the natural seam. This processing helps them cook faster than whole dried peas and allows them to disintegrate during simmering, creating the characteristic thick texture of split pea soup without needing additional thickeners. The flavor is robust and savory.

In contrast, “pea soup” made with fresh or frozen green peas retains the vibrant color and distinct sweetness of young peas. Because these peas cook quickly and don’t break down as readily, the soup is often blended to achieve a smooth, sometimes thinner consistency. While delicious, it offers a very different sensory experience compared to the deep, comforting profile of traditional split pea soup made from dried Goya split peas.

Tips for Storing and Reheating Goya Pea Soup

Store leftover Goya pea soup in an **airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth, water, or milk if it has thickened too much upon chilling.** Proper storage ensures your delicious soup stays fresh and safe to eat.

• Cool Completely: Allow the soup to cool down significantly before transferring it to storage containers. Putting hot soup directly into the fridge or freezer can raise the temperature inside, potentially affecting other foods, and can take longer to cool safely.
• Airtight Containers: Use containers with tight-fitting lids to prevent the soup from absorbing odors from the refrigerator or developing freezer burn. Portioning into smaller containers can be convenient for individual servings.
• Refrigeration: Leftover pea soup will last for 3-4 days in the refrigerator. The soup will thicken considerably when chilled due to the starch from the peas.
• Freezing: Pea soup freezes very well. Ensure it’s completely cool, leave a little headspace in the container for expansion, and seal tightly. It’s best used within 3 months for optimal flavor and texture. Thaw frozen soup in the refrigerator overnight before reheating.
• Reheating: Gently reheat the soup on the stovetop over low to medium-low heat, stirring frequently to prevent scorching. Alternatively, microwave in bursts, stirring in between.
• Adjust Consistency: As mentioned, chilled pea soup gets very thick. Stir in a little water, broth, or even a splash of milk or cream while reheating until it reaches your desired consistency. Adjust seasonings if needed after adding liquid.
• Garnishes: Add fresh garnishes like croutons, crispy chorizo, or fresh herbs after reheating for the best texture and flavor.

FAQs About Goya Pea Soup Recipe

Can I make Goya split pea soup vegetarian?

Yes, absolutely! To make it vegetarian, simply omit any meat like ham or chorizo. Use vegetable broth instead of chicken or ham-flavored broth/concentrate. Enhance flavor with smoked paprika for a smoky note, extra sautéed vegetables (like leeks or mushrooms), and savory herbs.

How long does it take to cook Goya dry split peas?

Goya dry split peas typically take about 45 to 60 minutes of simmering to become tender enough for soup. The exact time can vary slightly based on the age of the peas and your desired final texture. Yellow split peas might take closer to the 60-minute mark.

Do I need to soak Goya split peas before cooking?

No, soaking is generally not necessary for Goya split peas when making soup. The recipes usually instruct you to simply rinse the peas thoroughly before adding them to the pot for simmering. They cook down and become tender without pre-soaking.

What kind of ham is best for Goya pea soup?

A smoked ham hock or a piece of leftover meaty ham bone imparts the deepest flavor when simmered with the peas. Alternatively, diced cooked smoked ham (like Black Forest or a simple smoked picnic ham) added towards the end of cooking works well, especially for the quick soup version.

Can I use Goya canned peas instead of dry split peas for the authentic recipe?

You can, but it will result in a very different soup, closer to the “Quick Ham and Pea Soup.” Canned peas are already cooked and won’t break down to create the thick, hearty texture of authentic split pea soup. The flavor profile will also be lighter and sweeter. Use dry split peas for the traditional experience.

How do I make my Goya pea soup thicker or thinner?

• Thicker: Simmer the soup uncovered for longer to allow excess liquid to evaporate. Alternatively, mash some of the peas against the side of the pot or blend a small portion of the soup and stir it back in. Remember, split pea soup thickens significantly as it cools.
• Thinner: Simply stir in more hot water, broth, or even a splash of milk while reheating or at the end of cooking until you reach the desired consistency.

What is Goya Sofrito and can I substitute it?

Goya Sofrito is a flavorful cooking base popular in Latin cuisine, typically made with tomatoes, onions, peppers, garlic, and herbs blended together. It adds instant depth and aroma. If you don’t have it, you can approximate the flavor by finely chopping and sautéing extra onion, garlic, bell pepper (red or green), and possibly adding a spoonful of tomato paste.

Why does my split pea soup sometimes cause bloating?

Split peas, like other legumes, contain complex carbohydrates (oligosaccharides) that can be difficult for some people to digest, leading to gas and bloating. Rinsing the peas well before cooking can help slightly. Some find that ensuring the peas are cooked until very soft makes them easier to digest. Gradually introducing legumes into your diet can also help your digestive system adapt.

Can I use a slow cooker to make Goya split pea soup?

Yes, split pea soup adapts well to a slow cooker. Combine the rinsed split peas, broth/water, aromatics, and ham bone/hock (if using) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until peas are very tender. Add diced vegetables like carrots and celery during the last hour or two of cooking on low (or last 30-60 mins on high) so they don’t become overly mushy.

What are good garnishes for Goya pea soup besides chorizo?

Great garnishes include classic croutons (store-bought or homemade), a swirl of sour cream or plain yogurt, chopped fresh parsley or chives, crispy fried onions, crumbled cooked bacon, or a drizzle of good quality extra virgin olive oil.

Summary

Goya offers fantastic options for crafting delicious pea soup, whether you’re short on time or seeking that authentic, slow-simmered flavor. From the convenient Quick Ham and Pea Soup using canned peas and flavor concentrates to the hearty Authentic Green Split Pea Soup built on dry peas, and the flavor-packed Yellow Split Pea Soup with Crispy Chorizo, there’s a Goya recipe to suit your craving. Key Goya ingredients like split peas, Sofrito, bouillon, and Adobo ensure reliable results and signature taste.

Remember the core techniques: rinsing dry peas, building flavor with aromatics and Goya seasonings, simmering until tender, and adjusting consistency as needed. Don’t forget the possibilities for adding flavor with smoky elements, herbs, or bright acidic finishes, and utilize proper storage to enjoy leftovers.

Now you’re equipped with the knowledge to make various satisfying Goya pea soup recipes. Which one will you try first? Feel free to share your experiences or ask any more questions in the comments below!