Goya pea soup is a classic, comforting dish that’s both easy to make and incredibly flavorful. This recipe uses Goya brand ingredients, known for their authenticity and quality, but you can easily adapt it with your preferred brands. This hearty soup is perfect for a chilly evening or a satisfying lunch, and it's surprisingly versatile—you can easily adjust the spice level and add your favorite vegetables to customize it to your liking.
What Makes Goya Pea Soup So Special?
Goya's products, particularly their canned pigeon peas, are a staple in many Latin American and Caribbean kitchens. Their peas offer a unique, earthy flavor that's hard to replicate. Using Goya ingredients ensures a truly authentic taste, but the beauty of this recipe lies in its adaptability. Feel free to experiment with different spices and additions to create your own signature version.
Goya Pea Soup Recipe: Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (15-ounce) can Goya pigeon peas, rinsed and drained
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for added heat)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions: A Step-by-Step Guide
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and green bell pepper and cook for another 2-3 minutes, until slightly tender.
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Add the remaining ingredients: Add the rinsed and drained Goya pigeon peas, vegetable broth, diced tomatoes (undrained), cumin, oregano, and cayenne pepper (if using). Bring the mixture to a boil, then reduce heat and simmer for at least 20 minutes, or longer for a richer, more flavorful soup. The longer it simmers, the better the flavors meld.
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Season and serve: Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro and a squeeze of lime juice. Serve with crusty bread or your favorite side dish.
Frequently Asked Questions (FAQs)
Can I use dried pigeon peas instead of canned?
Yes, you can! However, dried pigeon peas require significantly longer cooking time – often several hours – and need to be soaked beforehand. Check the package instructions for specific soaking and cooking times.
How can I make this soup spicier?
If you like a spicier soup, increase the amount of cayenne pepper or add a pinch of red pepper flakes. You could also add a chopped jalapeño pepper along with the onion and garlic for a fresh, spicy kick.
What other vegetables can I add?
This recipe is very versatile! Feel free to add other vegetables like carrots, celery, zucchini, or potatoes. Add them along with the onion and garlic to allow them to cook thoroughly.
Can I make this soup in a slow cooker?
Absolutely! Sauté the aromatics (onion, garlic, bell pepper) as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How long can I store leftover soup?
Leftover Goya pea soup can be stored in an airtight container in the refrigerator for up to 3 days.
Beyond the Basics: Tips for the Perfect Bowl
- Toast the spices: For a deeper, richer flavor, toast the cumin and oregano in a dry skillet over medium heat for a minute or two before adding them to the soup.
- Add some acidity: A splash of lime juice or a squeeze of lemon juice at the end brightens the flavors and adds a nice zing.
- Garnish generously: Fresh cilantro, a dollop of sour cream or Greek yogurt, and a sprinkle of avocado all make delicious and visually appealing garnishes.
This Goya pea soup recipe is a fantastic starting point. Don't be afraid to experiment and make it your own! Enjoy!
