Goya Split Pea Soup Recipe: Smoky Ham-Infused Heartiness

This split pea soup delivers restaurant-quality warmth with every spoonful. The smoky ham infuses the peas with deep, savory richness that develops as it simmers.

I’ve refined this method over years of cold-weather cooking, ensuring the peas break down into a creamy texture while keeping the ham tender. A single pot is all you need for this hearty meal.

The aroma alone will draw a crowd to your kitchen. The soup thickens naturally as the split peas cook down, creating a velvety base that’s both filling and comforting.

Serve with crusty bread for soaking up every last bite. This is the kind of dish that tastes even better the next day.

Ingredients for Goya Split Pea Soup

Simple pantry staples transform into a creamy, hearty meal everyone will love.

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The split peas are the foundation here. Goya brand is my go-to—they cook down smoothly and have reliable quality. Look for bags that haven’t been sitting on the shelf forever; dried peas can get stale over time (check the expiration date). The smoked tofu replaces ham perfectly—Nasu or Wildwood are great brands if your store carries them. For the vegetable broth, Better Than Bouillon makes a solid vegan base that’s rich and flavorful.

No smoked tofu? Tempeh bacon or mushrooms add that meaty, savory depth. Liquid smoke is non-negotiable for the authentic flavor, but in a pinch, a dash of smoked paprika helps. The veggie broth can be swapped for water plus an extra teaspoon of salt, but you’ll lose some complexity. Fresh thyme works at the same amount if you’ve got it—just strip the leaves (don’t skip this part).

This soup tastes even better the next day once the flavors meld. Keeps in the fridge for 4-5 days and freezes beautifully for 3 months. Portion leftovers into containers for easy grab-and-go lunches.

Step-by-Step Instructions for Smoky Split Pea Soup

Here’s the method. Straightforward, tested, and packed with smoky depth.

Step 1: Sauté the Aromatic Base

Heat the 2 tbsp olive oil in a large pot over medium heat. Add the diced yellow onion, carrots, and celery stalks. Cook for 5-6 minutes, stirring occasionally, until the onion becomes translucent and the carrots start to soften.

This step builds the flavor foundation. I always wait until the vegetables release their natural sweetness—that’s when you know they’re ready. Add the minced garlic cloves and cook for another 1 minute until fragrant. Don’t let the garlic burn; it should just mellow and blend with the other aromatics.

Step 2: Toast the Split Peas and Add Seasonings

Stir in the 1 lb green split peas, 1 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper. Cook for 2 minutes, stirring constantly, to lightly toast the peas. You’ll start to notice a nutty aroma—this deepens their flavor before liquid is added.

Add the 2 pieces bay leaves and 0.5 lb smoked tofu. The tofu adds a rich, smoky depth that mimics traditional ham. Stir everything together so the peas and vegetables are evenly coated with the spices and oil.

Step 3: Simmer Until Peas Are Tender

Pour in the 6 cups vegetable broth and 1 tsp liquid smoke. Stir well to combine, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 45-50 minutes.

Check the peas at 45 minutes—they should be soft and starting to break apart. If the soup is too thick, add a little water, but remember it will thicken more as it cools. The liquid smoke enhances the smokiness, so taste before adding any extra salt.

Step 4: Adjust Consistency and Serve

Once the peas are fully cooked, remove the bay leaves. For a creamier texture, use an immersion blender to lightly pulse the soup—leave some chunks for texture. If you prefer a chunkier soup, just stir well and let it sit for 5 minutes to thicken naturally.

Taste and adjust the seasoning with more salt or black pepper if needed. Ladle into bowls and serve hot. The soup will continue to thicken as it stands, so add a splash of water or broth when reheating if necessary.

Health Benefits of This Recipe

Plant-Based Protein Power

Split peas are an excellent plant-based protein source, with 1 cup cooked providing about 16 grams. This makes the soup a filling option for vegetarians and vegans. The smoked tofu adds even more protein, about 10 grams per ½ cup. 💪

Fiber-Rich Goodness

This dish is packed with dietary fiber—split peas alone offer 16 grams per cup. Fiber aids digestion and helps maintain healthy blood sugar levels. You’ll feel full and satisfied without the post-meal energy crash.

Vitamin and Mineral Boost

The carrots and celery contribute essential vitamins like vitamin A (over 200% DV per cup of carrots) and vitamin K. Split peas are rich in iron and potassium, supporting energy and muscle function. 🌱

Low in Fat, High in Nutrients

With minimal olive oil and no added fats, this soup is naturally low in saturated fat. The vegetable broth keeps it light while delivering deep umami flavor. It’s a hearty meal that won’t weigh you down.

Heart-Healthy Choice

The combination of fiber, potassium, and plant protein supports cardiovascular health. Studies show diets rich in legumes like split peas can help lower cholesterol. A bowl of this soup is like a hug for your heart. 💛

Slow-Release Energy

Complex carbs from split peas provide steady energy, perfect for cold days. The low glycemic index means no blood sugar spikes. I always feel energized and warm after a bowl of this comforting soup.

Frequently Asked Questions