Are you craving a hearty, flavorful, and comforting soup that’s also incredibly easy to make? Look no further! This Goya split pea soup recipe, inspired by the instructions on the back of the bag but elevated with a few extra touches, is the perfect quick dinner idea for busy weeknights. It’s a healthy meal packed with protein and fiber, perfect for warming you up on a chilly evening. This recipe is a testament to how simple homemade cooking can be, resulting in a delicious dish that rivals restaurant quality. Let's get cooking!
Ingredients:
- 1 cup Goya dry split peas, rinsed
- 6 cups water or vegetable broth
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/4 teaspoon black pepper
- Salt to taste
- 1 tablespoon olive oil
- Optional: Smoked ham hock or diced ham (for a richer flavor)
Instructions:
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté for about 5-7 minutes, until softened. Stir occasionally to prevent burning. Add the minced garlic and cook for another minute until fragrant. This step builds a delicious base for your soup.
Step 2: Add the Split Peas and Liquids
Add the rinsed split peas, water (or broth), thyme, rosemary, bay leaf, and black pepper to the pot. If using a ham hock, add it now. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes, or until the split peas are tender. If using diced ham, add it during the last 15 minutes of cooking.
Step 3: Blend (Optional)
For a creamier soup, carefully transfer about half of the soup to a blender (be cautious of hot liquids!) and blend until smooth. Return the blended soup to the pot and stir to combine. This step is entirely optional, depending on your preference for texture.
Step 4: Season and Serve
Remove the bay leaf. Season the soup with salt to taste. If you used a ham hock, remove it and discard it before serving (or shred the meat and add it back to the soup for extra protein). Ladle the soup into bowls and enjoy!
Cooking Tips for the Best Split Pea Soup:
- Rinse your split peas: This helps remove any debris and prevents cloudiness in your soup.
- Don't overcook: Overcooked split peas can become mushy. Aim for tender but still slightly firm peas.
- Adjust seasonings: Taste and adjust the seasonings throughout the cooking process to suit your palate.
- Add other vegetables: Feel free to experiment with other vegetables like potatoes, turnips, or parsnips.
- Make it ahead: This soup tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.
Variations:
- Spicy Split Pea Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Vegetarian/Vegan Split Pea Soup: Omit the ham hock or ham completely for a delicious vegetarian or vegan option. Use vegetable broth for a richer flavor.
- Creamy Split Pea Soup: Blend a larger portion of the soup for a creamier consistency. You can also stir in a dollop of coconut milk or cream at the end.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 200-250
- Protein: 10-15g
- Fiber: 10-15g
This Goya split pea soup recipe is a simple, healthy, and satisfying meal that’s perfect for any occasion. It’s a great example of how easy and delicious homemade cooking can be, even on busy weeknights. Enjoy!