How to Make the Goya Split Pea Soup Recipe at Home

Nothing says it’s wintertime than a great bowl of soup does. This winter, you can create your own version of Goya split pea soup but first of all, what is split pea soup and where did it originate?

The History of Split Pea Soup

Many people love split pea soup because it’s warm and satisfying. It is also great for warming up when you have some left over because it still tastes delicious the second time around.

Split pea soup is very hearty, which is why it makes it a great soup for wintertime to serve up to your family and friends. It is also easy to make and is a very delicious comfort food.

When it comes to the United States, split pea soup became a popular American tradition after it was first created in New England. While it was new to this country in the 19th century when it was introduced by French-Canadian millworkers in New England, this amazing soup has actually been around since ancient times.

According to iFiood TV, old Greek literature makes mention of the soup quite often. Split pea soup was often offered by street vendors in Athens, Greece, dating all the way back to 400 to 500 BC.

Acoording to the Stay at Home Chef, many people believe that this soup was first created in Britain as a “Pease” pudding because it was full of protein and cheap to make.

Also, dried peas are easy to store and will keep for a long time. It made a great soup for sailors since they could boil it with salt pork, which then became the basis of the pea soup. In America and Canada, split pea soup is made with green or yellow peas and is extremely popular.

How It’s Served

In the country of Germany, many people add meats other than ham, such as sausage, smoked pork, or bacon and they serve it up with a piece of dark rye bread. In the country of Poland, this popular soup is often served to the military since it is cheap to make and is very nutritious. It can also be prepared in very large quantities to feed many people at one time.

In some countries, such as Sweden and Finland, it is a tradition to eat pea soup with sides of pancakes and pork on Thursdays as people prepare too fast on Fridays. Mustard is even an important part of their recipe for pea soup and people stir in the amount they prefer to achieve the taste they want.

Split pea soup is normally served up as a smooth puree, although you can also make a chunky-style version with whole bits of vegetables and ham if you choose to add the meat. You can also opt to use yellow dried Goya peas or green ones. For our recipe, we are making a copycat version of the Goya split pea soup recipe that you are sure to love and enjoy and you can use green or yellow Goya peas. Read on for the recipe and cooking instructions.

Goya’s Green Split Pea Soup

The Ingredients for Your Goya Split Pea Soup Recipe

  • One package of Goya dry green split peas
  • One packet of Sazón Goya without Annatto
  • One Goya chicken bouillon
  • One-quarter pound of smoked ham that is diced
  • One small chopped onion
  • One clove of minced garlic
  • One medium-sized carrot that is diced
  • Six cups of water
  • Salt and pepper to taste along with your choice of spices

Directions to Make Goya Green Split Pea Soup

First of all, you will want to open your bag of Goya green split peas then sort them and rinse them. You should use a six to eight-quart pot to combine all of your ingredients, which includes six cups of water, your Goya peas, and the other ingredients listed above.

After you are done combining all of the ingredients into your pot, you want to boil the soup, then reduce the heat, cover it with a lid, and let it simmer until the peas are tender.

You can always add more hot water if you need to. After it is finished cooking, you can serve it up in individual bowls for your family and friends, they can top it with cheese or even croutons to make it even more tasty and delicious.

Yellow Split Pea Soup


  • One package of Goya yellow split peas that are sorted and rinsed.
  • One tablespoon of olive oil
  • One seven-ounce package of chopped Goya Chorizo
  • One stalk of celery that is chopped
  • One large carrot that is chopped
  • One yellow medium onion that is chopped
  • Three chicken-flavored bouillon packets
  • Two to three Goya bay leaves
  • One teaspoon of Goya Adobo all-purpose seasoning with pepper
  • One teaspoon of hot sauce, which is optional

Cooking Instructions

  • First of all, rinse and sort your yellow split peas, then heat up your olive oil in a large saucepan over medium to high heat.
  • Once it is hot, add in the chorizo and cook it until it is crisp and browned.
  • Place the chorizo on a paper towel but leave about one tablespoon of the oil from the chorizo in your pan.
  • Over medium to high heat, you can add in the carrots, celery, and onions to the chorizo oil and cook them until they are tender, which should take you about five minutes.
  • You can then add eight cups of water along with your chicken bouillon, your rinsed peas, and bay leaves.
  • Bring this mixture to a boil for at least one minute then reduce it down to let it simmer and cook for about an hour.
  • After your mixture cooks, you can add it to a blender or food processor in small batches, then blend each of them until they are smooth.
  • Return all of the mixture to a clean pot and cook it over medium heat while seizing it with adobo.
  • You can then serve it up in individual bowls to your friends and family after topping it with crispy chorizo and hot sauce if you prefer.

And there you have it, two different ways to make delicious Goya split pea soup. Happy eating!

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