Goya Split Pea Soup Recipe on Back of Bag: Classic Comfort in a Simmering Pot

This recipe brings the classic comfort of Goya-style split pea soup straight to your kitchen. The familiar bag-back version comes to life with simple ingredients and traditional methods.

You’ll find the same hearty texture and rich flavor that made this dish a family favorite. The slow simmer transforms humble peas into a smooth, satisfying meal that feels like home.

Ingredients for Goya Split Pea Soup Recipe on Back of Bag

Pantry staples and a few fresh veggies bring this classic soup to life. Simple, hearty, satisfying.

The split peas are the foundation—look for Goya brand if you want that authentic taste (most grocery stores carry it in the Latin foods aisle). Dried peas keep forever, but check the package date—older peas take longer to soften. The vegetable broth matters more than you think: Better Than Bouillon No Chicken Base (vegan) gives that rich, meaty depth without the meat. If you’re using store-bought, go for low-sodium so you can control the salt level as the soup reduces.

No liquid smoke? A dash of soy sauce or tamari adds umami depth. Fresh herbs can replace dried—use three times the amount and add them at the end. Short on carrots? Sweet potatoes work surprisingly well (and they’re what Goya sometimes uses). The celery can be skipped in a pinch, but it adds that classic mirepoix base. If you’re sensitive to spice, reduce the smoked paprika to half a teaspoon.

This soup tastes even better the next day once flavors meld. Keeps in the fridge for 5 days or freezes beautifully for 3 months. Portion into containers for easy grab-and-go lunches. The texture thickens as it cools—add a splash of water or broth when reheating.

Step-by-Step Instructions for Split Pea Soup

This classic method delivers rich, smoky flavor with minimal effort on your part.

Step 1: Sauté Aromatic Vegetables

Heat the 2 tbsp olive oil in a large pot over medium heat. Add the finely diced yellow onion, diced carrots, and diced celery stalks. Cook for 5-7 minutes until the vegetables soften and the onion becomes translucent.

This base of onion, carrots, and celery (a classic mirepoix) builds deep, savory flavor. Stir occasionally to prevent browning, but let the vegetables develop some color for maximum depth. The olive oil carries the flavors and prevents sticking.

Step 2: Season and Toast the Spices

Add the minced garlic cloves, 1 tsp smoked paprika, 0.5 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper. Stir constantly for 1 minute until the spices become fragrant and slightly toasted.

The smoked paprika and ground cumin add warmth and authenticity, while the garlic deepens the aroma. Be careful not to burn the garlic—it should sizzle gently, not turn dark brown. This step wakes up the spices and ensures their flavors infuse the soup.

Step 3: Add Liquids and Peas

Pour in the 8 cups vegetable broth, then add the 1 lb green split peas, 1 whole bay leaf, 1 tsp dried thyme, and 1 tsp ham flavor liquid smoke. Stir well to combine, then bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45-60 minutes. The peas should be completely tender and the soup thickened. The bay leaf and dried thyme add subtle herbal notes, while the ham flavor liquid smoke gives it that signature smoky depth.

Step 4: Blend and Adjust Seasoning

Remove the bay leaf and discard it. For a smoother texture, use an immersion blender to puree about half the soup directly in the pot. If you prefer a chunkier soup, skip this step or lightly mash some of the peas with a spoon.

Taste and adjust the seasoning with additional salt or black pepper if needed. The soup should have a rich, balanced flavor with a hint of smokiness. If it’s too thick, stir in a little water or additional vegetable broth to reach your desired consistency.

Step 5: Rest and Serve

Let the soup rest for 5-10 minutes off the heat to allow the flavors to meld together. This resting period ensures the peas fully absorb the liquid and the soup reaches its ideal thickness.

Ladle into bowls and serve hot. The soup should be hearty and comforting, with a creamy texture and layers of smoky, savory flavor. Garnish with a drizzle of olive oil or a sprinkle of black pepper for a finishing touch.

Flavor Customization for This Dish

Smoky Depth Boosters

Swap the 1 tsp ham flavor liquid smoke for ½ tsp chipotle powder to add a rich, smoky heat. I’ve found this gives the soup a deeper, more complex flavor profile that still feels authentic to the Goya style. 🌶️

Herb Variations

Replace the 1 tsp dried thyme with 1 tsp dried rosemary for a piney, aromatic twist. Crush it between your fingers to release the oils, just like with the thyme. This simple swap makes the soup taste like it simmered all day.

Spice It Up

Add ½ tsp cayenne pepper along with the other spices for a subtle kick. It won’t overpower the dish but adds warmth that builds with each spoonful. I sometimes add a pinch more at the table for those who love heat.

Creamy Texture

Stir in ½ cup coconut milk at the end for a richer, creamier finish. This works especially well if you’ve blended the soup smooth. The coconut adds a hint of sweetness that balances the smokiness beautifully.

Fresh Herb Finish

Brighten up the soup with ¼ cup chopped fresh parsley stirred in just before serving. The fresh herb cuts through the richness and adds a pop of color. I always keep a bunch on hand for garnishing.

Extra Veggie Boost

Add 1 cup diced potatoes with the peas for extra heartiness. They’ll soften as the soup simmers and add a pleasant texture. This is my go-to when I want to stretch the soup for a crowd. 💛

Frequently Asked Questions