Yellow Split Pea Soup with Crispy Chorizo

Name: Yellow Split Pea Soup with Crispy Chorizo
Prep time: 10M
Total time: 70M
Yield: 6 Servings
Ingredients: 1 lb. Yellow Split PeasGOYA® Yellow Split Peas, picked over and rinsed; 1 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 1 pkg. ChorizoGOYA® Chorizo, chopped; 1 Yellow Split Pea Soup with Crispy Chorizomedium yellow onion, chopped; 1 Yellow Split Pea Soup with Crispy Chorizolarge carrot, chopped; 1 Yellow Split Pea Soup with Crispy Chorizostalk celery, chopped; 3 packets Chicken Flavored BouillonGOYA® Chicken Flavored Bouillon; 2-3 Yellow Split Pea Soup with Crispy ChorizoGOYA® Bay Leaves; 1 tsp. Adobo All-Purpose Seasoning with PepperGOYA® Adobo All-Purpose Seasoning with Pepper; 1 tsp. Hot SauceGOYA® Hot Sauce (optional)

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There’s nothing more comforting than a creamy bowl of split-pea soup. In this flavorful version, vibrant GOYA® <a title="Yellow Split Peas" href="https://goya.com/en/products/beans-and-grains/dry-beans-and-grains/peas#yellow-split-peas-dry" data-id="8017">Yellow Split Peas</a> absorb the flavors of onions, carrots, celery and bay leaves as they simmer gently in the broth. Once they’re totally tender, the split peas are puréed until velvety-smooth then topped with crisped garlicky GOYA® <a title="Chorizos" href="https://goya.com/en/products/dairy-deli/chorizo-salami#chorizo" data-id="8192">Chorizo</a> and a dash of hot sauce.

Total Time

70m

Prep Time:10m

Yields:6 Servings

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Ingredients

1 lb.

GOYA® Yellow Split Peas , picked over and rinsed

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 pkg.
(7 oz.)

GOYA® Chorizo , chopped

medium yellow onion, chopped

large carrot, chopped

stalk celery, chopped

3 packets

GOYA® Chicken Flavored Bouillon

2-3

GOYA® <a data-id="7923" href="https://goya.com/en/products/seasonings/spices#bay-leaf" title="Bay Leaf">Bay Leaves</a>

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tsp.

GOYA® Hot Sauce (optional)

Directions

Kitchen View

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

Over medium-high heat, add onions, carrots and celery to chorizo oil and cook until tender, about 5 minutes. Add 8 cups water, chicken bouillon, bay leaves and rinsed peas. Bring to boil for one minute, and then reduce to a simmer and let cook for 1 hour.

Step 3

Place mixture in blender or food processor, in small batches, and blend until smooth. Return mixture to clean pot over medium heat, and season with Adobo. Serve in bowls, and top with crispy chorizo and hot sauce, if desired.