This Goya Split Pea Soup recipe is one of those cozy soups I keep coming back to when the weather is cold, or when I want a meal that feels like comfort in a bowl.
It’s thick, filling, naturally creamy, and honestly so simple that it almost feels too easy for how good it tastes.
I’m using Goya green split peas and ground beef in this version, mostly because I don’t eat ham often, but I’m still including ham options since many people love that classic smoky flavor.
Hi my name is Dipendra Kumar, I like cooking food for my family and relative. My relative call me a pro chef. I uploded videos on social media.
I also love that this soup works for beginners. You don’t need fancy techniques, and you don’t need to babysit the pot the whole time. You just rinse, simmer, stir once in a while, and let it do its thing.
Before we start cooking, here’s a quick overview to help you plan your time.
- Cuisine: American comfort food
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Servings: 4
Goya Split Pea Soup
Split pea soup has a special kind of magic. It starts as a pot of water and dried peas, and somehow turns into this thick, velvety soup that tastes like it’s been cooking all day.
With Goya split peas, the flavor is slightly sweet and smooth, and the peas break down beautifully without needing cream.
In my version, I use ground beef for a rich, hearty taste. It gives the soup a filling, dinner-style feel, and it’s a great option if you don’t have a ham bone lying around.
That said, you can still make this soup with ham, smoked sausage, or even keep it vegetarian if that’s what you prefer.
Ingredients
I kept the ingredients simple on purpose because split pea soup doesn’t need much to taste amazing.
The key is letting the peas simmer long enough so they soften and start melting into the broth.
Ingredients Table
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 8 | oz | Goya green split peas | Rinsed well |
| 1 | lb | Ground beef | 80/20 gives best flavor |
| 5 | cups | Water or beef broth | Low sodium preferred |
| 1 | medium | Onion | Finely chopped |
| 1 | large | Carrot | Diced or sliced |
| 1 | Bay leaf | Dried | |
| 1 | tsp | Salt | Add slowly at the end |
| 1/2 | tsp | Black pepper | Or more to taste |
| 1 | tsp | Dried herbs | Optional (thyme/parsley) |
A small note from me: if you’re using store-bought broth, always taste it before salting. Some broths are already salty enough, and once you over-salt split pea soup, it’s hard to fix.
Equipment
You don’t need much equipment for this recipe, but using a heavy-bottomed pot makes the cooking process easier and helps prevent sticking.
Equipment Table
| Amount | Name | Notes |
|---|---|---|
| 1 | Large soup pot or Dutch oven (5–6 qt) | Heavy-bottomed is best |
| 1 | Cutting board | For chopping veggies |
| 1 | Chef’s knife | Sharp knife saves time |
| 1 | Wooden spoon | For stirring peas |
| 1 | Measuring cups | For broth/water |
| 1 | Ladle | For serving |
| Optional | Immersion blender | For a creamier texture |
How to make the Goya split pea soup
This is the part where the soup becomes real comfort food. The steps are simple, but the order matters because you want the peas to soften before adding the meat.
Step 1
Rinse the Goya green split peas under cold water until the water runs mostly clear. This removes extra starch and helps the soup taste cleaner.
Step 2
Add the rinsed split peas to a large pot with 5 cups of water or broth. Bring it to a boil, then reduce to a medium simmer. Let the peas cook for about 45 minutes, stirring every so often so they don’t stick.
Step 3
While the peas cook, finely chop the onion and dice the carrot. After the peas have softened, add the onion, carrot, and bay leaf into the pot. Let them cook for about 5 minutes.
Step 4
Add the ground beef to the pot. Use your spoon to break it apart, and let it cook for 10 to 15 minutes until fully browned.
Step 5
Taste the soup. Add salt, pepper, and dried herbs if using. Simmer for another 5 minutes so the flavors settle.
Step 6
Remove the bay leaf, then serve the soup hot. I like it with extra black pepper and sometimes a sprinkle of fresh herbs if I have them.
Do Split Peas Need to Be Soaked Before Cooking?
Nope, they don’t.
Split peas are already halved, so they soften much faster than whole dried beans. A good rinse is all you need.
In fact, soaking can sometimes cause them to clump together, and that can make the soup texture a little weird.
Why Are My Split Peas Not Softening?
If your split peas are still firm after an hour or more, the most common reason is that they’re stale. Dried peas can sit in a pantry for a long time, and old peas sometimes take forever to soften.
If you run into this problem, you can keep simmering longer and add more liquid as needed, but sometimes the only real fix is using a fresh bag.
Pro Cooking Tips for Success
Split pea soup is easy, but these little tips make it taste like a restaurant-style soup instead of something rushed.
Keep the simmer gentle. If the soup boils too hard, peas can stick to the bottom and scorch. Once that happens, the flavor is ruined, and you can’t really undo it.
Stir occasionally, especially in the second half of cooking when the soup thickens. Split peas love to sink and settle.
If you want a creamier soup, you can blend part of it. I usually blend about one-third using an immersion blender. It keeps the soup thick and smooth, but still leaves texture.
Also, don’t overdo spices like turmeric or paprika unless you want the color to change. I personally love seeing the natural green and orange tones from the peas and carrots.
Serving Suggestions
This soup is hearty enough to be dinner on its own, but it’s also amazing with something warm on the side.
I usually serve it with crusty bread, garlic toast, or soft dinner rolls. If you want something lighter, a simple side salad works too.
For toppings, here are my favorites:
- Fresh parsley or thyme
- Cracked black pepper
- Homemade croutons
- A spoon of sour cream
- A few drops of hot sauce
Even just black pepper on top makes the bowl feel extra cozy.
Ham Options for Split Pea Soup
If you want the more traditional version, ham is the classic choice, and it adds that smoky depth people love.
Here are a few options that work well:
- Ham hock
- Ham bone
- Smoked ham steak (easy and quick)
- Cooked diced ham
Ham hocks and ham bones are the most flavorful because they simmer for a long time and release smoky richness into the broth.
If you use ham, I recommend tasting the soup before adding salt because ham is naturally salty.
Delicious Variations
One reason split pea soup stays popular is that you can change it a hundred ways and it still works.
If you want a smoky version without ham, you can add smoked sausage or kielbasa.
If you want a veggie-heavy soup, add celery, potatoes, or bell peppers. Potatoes make it thicker and even more filling.
If you want a smoother soup, blend all of it. If you want it chunky, don’t blend at all and keep the carrots bigger.
You can even make it spicy with a dash of hot sauce or a pinch of chili flakes.
Substitutes for Common Ingredients
This soup is forgiving, which is honestly one of my favorite things about it.
If you don’t have ground beef, you can use ground turkey, shredded chicken, or sausage.
If you don’t have broth, water works fine. You may just need a little more seasoning at the end.
If you don’t have bay leaf, you can skip it and use a pinch of thyme instead.
If you don’t have carrots, celery works well too, though carrots give better sweetness.
Healthier Options
If you want to lighten the soup up, there are a few easy swaps that still keep it comforting.
Use lean ground beef or ground turkey.
Use low-sodium broth.
Add extra vegetables like celery, spinach, or zucchini.
You can also reduce the amount of meat and increase peas slightly for more plant-based protein and fiber.
Nutritional Information
Split peas are one of the best soup ingredients because they’re loaded with fiber and plant protein. That means this soup keeps you full for a long time, and it’s great for meal prep.
Carrots add vitamin A and antioxidants.
Onions bring natural flavor and small immune-support benefits.
If you use broth instead of water, you also get extra minerals and a deeper flavor base without needing extra fat.
Nutritional Info (List)
Approximate nutrition per serving (based on 4 servings):
- Calories: ~499 kcal
- Carbohydrates: ~38 g
- Protein: ~34 g
- Fat: ~23 g
- Fiber: ~15 g
- Sugar: ~6 g
- Sodium: depends on broth and seasoning
Storage & Make-Ahead Tips
Split pea soup is one of those recipes that tastes even better the next day. The peas thicken the soup naturally, and the flavors blend together more.
Let the soup cool to room temperature before storing it. This prevents condensation in the container, which can water down the soup.
Store it in airtight containers in the fridge for up to 3 days. If you want to freeze it, it freezes well for up to 3 months.
For meal prep, I like freezing it in individual portions so I can grab one when I’m busy.
How to reheat
This soup will thicken a lot in the fridge, and that’s totally normal.
To reheat from the fridge, warm it on the stove over medium heat, stirring often. Add a splash of water or broth if it’s too thick.
To reheat from frozen, thaw it overnight in the fridge if possible, then warm it the same way. You can also microwave it, but stir halfway through so it heats evenly.
If the soup looks watery after reheating, just simmer it uncovered for a few minutes, and it thickens right back up.
Goya Split Pea Soup Recipe
Ingredients
Equipment
Method
- Rinse the Goya green split peas under cold water until the water runs mostly clear.
- Add the split peas to a large pot with 5 cups of water or broth. Bring to a boil, then reduce heat and simmer for 45 minutes. Stir occasionally so nothing sticks.
- Add the chopped onion, diced carrot, and bay leaf. Cook for 5 minutes.
- Add the ground beef and break it apart with a spoon. Cook for 10 to 15 minutes until the beef is browned and fully cooked.
- Taste the soup and season with salt, black pepper, and dried herbs if using. Simmer 5 more minutes.
- Remove the bay leaf, then serve warm and enjoy.
Notes
- If you’re using store-bought broth, taste it before adding salt because it can already be salty.
- Split pea soup thickens a lot as it cools, so don’t panic if it looks too thick the next day.
- If the soup gets too thick, just add a splash of water or broth while reheating.
- You can swap ground beef for ham, sausage, or shredded chicken if you want.
FAQs:-
How long does split pea soup take to cook?
Most split pea soup takes about 1 hour to 2 hours, depending on how soft you want the peas and how thick you like the soup.
Why is my split pea soup watery?
It usually needs more simmer time. Split peas thicken naturally as they cook, so just simmer longer uncovered, or stir more often.
Why is my split pea soup too thick?
Split peas absorb a lot of liquid as they cool. Just add a splash of water or broth while reheating until it loosens up.
Can I make split pea soup without ham?
Yes. You can use ground beef, sausage, chicken, or keep it vegetarian with broth and extra seasonings for flavor.
Can you freeze split pea soup?
Yes, split pea soup freezes very well for up to 3 months. Let it cool fully, then store it in airtight containers or freezer bags.
Conclusion
This Goya split pea soup is one of my favorite cozy meals because it’s simple, filling, and tastes like comfort food should.
I love how flexible it is, and how it thickens naturally without any cream. Whether you use ground beef or go classic with ham, it always turns out warm, hearty, and satisfying.
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