Goya Split Pea Soup Recipe
Goya Split Pea Soup is warm and tasty. It is full of protein and fiber. This soup makes you feel full but is not too heavy.
Equipment
- Big pot
- Spoon
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Blender (optional)
Ingredients
- 1 cup Goya split peas
- 6 cups vegetable broth
- 1 onion chopped
- 2 carrots chopped
- 2 celery sticks chopped
- 3 garlic cloves chopped
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika optional
Instructions
- Wash the Goya split peas under cold water.
- Heat olive oil in a big pot on medium heat.
- Add onions, carrots, and celery. Cook for 5 minutes.
- Add garlic, thyme, and smoked paprika. Cook for 1 minute.
- Add split peas, vegetable broth, bay leaf, salt, and pepper.
- Boil the soup, then lower the heat.
- Cover and cook for 45-50 minutes until the peas are soft.
- Remove the bay leaf. Blend if you want it smooth.
- Serve hot and enjoy your Goya Split Pea Soup!
Notes
- Soak split peas overnight to cook them faster.
- Use a hand blender for a smooth soup.
- Add ham or sausage for more protein.
- Store in the fridge for up to 5 days.
- Freeze extra soup for easy meals later.