Goya Split Pea Soup

a close up image of a bowl full of green split Pea soup garnished with fresh leaves of herbs on a grey table cloth and withe background.

This Goya split pea soup does everything a comfort food is supposed to do. It's made with goya green split peas simmered to perfection with other veggies and ground beef.

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Course: Soup

Cuisine: American

Keyword: Split peas soup

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings:

Calories: 499kcal

Ingredients

8 oz Goya split peas
1 lbs. Ground beef
5 cups Water or Beef broth
1 Large carrot
1 Medium onion
1 Dried bay leaf
Seasoning (I used dried herbs, black paper & salt)

Instructions

Rinse the Goya green split peas
Drop them in a big pot add 5 cups of water or broth and bring that to a boil then let it simmer for 45 minutes on medium heat.
Finely chop the onion and just dice or slice the carrot. Add the veggies to the pot together with the bay leaf and cook for 5 minutes.
You can now go in with the ground beef and any additional seasoning you like but bear in mind that seasonings such as paprika and turmeric will change the color of the soup. I like to see the vibrant colors of the green split peas and carrots. Allow that to cook for 10 to 15 more minutes.
Do a taste test and adjust seasoning if necessary then serve and enjoy.

Notes

1. Whenever you use store-bought broth and stock, do a taste test before you add any salt. They have high sodium content unless you use a low-sodium broth or a homemade broth where you have control of the salt.
2. If soak the green split peas for too long they will get stuck together so make sure you break them apart using your spoon.
3. You can add more vegetables if you want such as celery, peppers, or potatoes.

Nutrition