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When preparing Goya Split Pea Soup with a Ham Bone, it's a recipe that combines the hearty, comforting qualities of traditional split pea soup with the rich flavors of smoked ham. The process typically involves several key steps and ingredients, adapting from a traditional approach to include specific Goya products for an added twist.
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Step 2. In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté until translucent. Add the minced garlic to the pot and cook for an additional minute until fragrant. Introduce the diced carrots and smoked ham to the mixture.
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Step 1. Rinse and sort peas, per the Tip below. In large saucepan, heat olive oil over medium-high heat. Once hot, add chorizo and cook until it begins to brown and crisp. Remove chorizo and place on paper towel. Reserve 1 tablespoon of chorizo oil in pan. Step 2.
Goya Split Pea Soup Recipe
Heat the butter in a large Dutch oven or soup pot over medium heat. Add the onion and salt and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Do not brown. Add the broth, water, ham steak, bacon, peas, thyme sprigs, and bay leaves.
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Directions. In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.
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Reduce the liquid slightly for a thicker soup. If cooking for 4 hours on high in the Crockpot, soak peas overnight in clean water. Drain & rinse before using. No need to soak the green peas if they are slow cooking for more than 4 hours! For best results, keep the bone or ham hock in until the soup is finished.
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Instructions. Wash and Sort the Goya green split peas. Heat oil in a pan over (medium) heat. Now, add carrot, onion, garlic, and smoked ham to the pan. After five minutes, stir the mixture and cook it. Put 4 cups of water in the pot and heat it on medium-high until it starts boiling.
Goya Split Pea Soup Recipe
Recipe Variations. Vegetarian Version: Omit the ham and use vegetable broth for a flavorful vegetarian alternative. Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick. Coconut Split Pea Soup: Introduce a tropical flair by stirring in coconut milk during the cooking process. Curried Split Pea Soup: Infuse warm, aromatic spices like curry powder or garam masala.
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Step 1. Heat oil in medium, heavy-bottomed saucepot over medium-high heat. Add half of ham pieces; cook, stirring occasionally, until golden brown, about 5 minutes. Add onions and carrots to pot; cook until onions are translucent and carrots are tender, about 15 minutes. Stir in garlic; cook until fragrant, about 30 seconds more.
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Green Split Pea Soup - Goya's . Green Split Pea Soup - Goya's (from kylerhea's recipe box) From the back of the bag. Source: Goya. Serves 6 people Categories: Beans, February2012, Soups. Ingredients. 1 pkg Goya dry green split peas ; 1 Goya chicken bouillon ; 1 pkt Sazón Goya w/o Annatto ; 1/4 lb. smoked ham, diced ; 1 small onion, chopped ;
Goya Dried Yellow Split Peas Four 1 Lb Bags Soup Recipe
Made with rich tomatoes and a secret blend of spices to give it its authentic Spanish flavor. Try it in these 3 amazing recipes: Easy Mexican Fideos Soup, Quick and Tasty Turkey Chili, and Cazuela de Mariscos - Spanish Style Shellfish Stew. Prep time. 15m.
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Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low.
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Simmering to Perfection: Pour enough water into the pot to cover the ingredients by a couple of inches. Drop in the bay leaf, a pinch of salt, and a dash of black pepper. Give the mixture a gentle stir, ensuring that the flavors are evenly distributed. Cover the pot and allow the soup to come to a gentle simmer. 5.
Split_Pea_Soup_ I added a touch of liquid smoke and two packets of
Once the vegetables are softened, add the drained and rinsed goya canned peas and stir to combine. 4. Pour in the vegetable broth and add the bay leaves. Stir to combine and bring the mixture to a simmer. 5. Reduce the heat to low and let the soup simmer for at least 40 minutes, or until all the vegetables are tender and the broth is flavorful. 6.
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First of all, rinse and sort your yellow split peas, then heat up your olive oil in a large saucepan over medium to high heat. Once it is hot, add in the chorizo and cook it until it is crisp and browned. Place the chorizo on a paper towel but leave about one tablespoon of the oil from the chorizo in your pan.
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In a large pot, heat a drizzle of olive oil over medium heat. Add the smoked ham and sauté until slightly browned and fragrant. Add the chopped carrot to the pot and cook until it begins to soften. Stir in the green split peas, coating them with the flavors from the ham and carrot.
