Cuban Split Pea Soup Recipe

Cuban Split Pea Soup, or Sopa de Guiso de Arvejas, is a comforting, hearty dish that captures the vibrant flavors of Cuban cuisine. This soup isn’t just a meal; it’s a story of rich traditions, cultural influences, and bold flavors that have been passed down through generations. The base of the soup is split peas, which, when cooked low and slow, break down into a velvety, satisfying broth that serves as the perfect canvas for savory vegetables, spices, and a hint of smoky meat.

If you’ve never had Cuban Split Pea Soup, prepare yourself for a transformative experience. It’s everything you want in a soup: filling, flavorful, and full of character. The flavors meld together in the most magical way, creating a symphony of taste that feels like a warm hug in a bowl.

Whether you’re cooking for a family dinner or looking for a recipe to impress guests, this Cuban Split Pea Soup is guaranteed to be a hit. Plus, it’s versatile enough to be a great weeknight dinner or a special Sunday meal.

Cuban Split Pea Soup Recipe

This Cuban version of split pea soup takes the basic concept and elevates it with the addition of smoky ham, chorizo, and a special seasoning blend. This recipe stays true to its Cuban roots while still allowing room for creative variation. Below is an easy-to-follow guide to recreate this soul-warming dish right in your own kitchen.

Ingredients Needed

• 1 pound dried split peas – The foundation of the soup, providing that soft, creamy texture when cooked down.
• 2 tablespoons olive oil – For sautéing the vegetables and bringing out the flavors.
• 1 medium onion, chopped – Adds sweetness and depth to the base of the soup.
• 1 green bell pepper, chopped – A staple in Cuban cuisine, contributing a mild sweetness and color.
• 2 cloves garlic, minced – For that essential aromatic base that infuses the entire dish.
• 1 large carrot, peeled and diced – Adds natural sweetness and a pop of color.
• 2 bay leaves – A subtle but necessary addition for aromatic depth.
• 1 teaspoon ground cumin – A common Cuban spice, bringing warmth and earthiness.
• 1 teaspoon dried oregano – Adds a herby, slightly peppery flavor.
• 1/2 teaspoon smoked paprika – Infuses the soup with a smoky undertone, enhancing the overall flavor.
• 1/2 teaspoon ground black pepper – To taste, for seasoning.
• Salt – To taste, for bringing all the flavors together.
• 4 cups chicken broth – The liquid base that brings everything together.
• 2 cups water – Helps achieve the right consistency and balance with the broth.
• 1/2 pound smoked ham hock – For that quintessential smoky flavor that gives the soup its character.
• 1/2 pound chorizo sausage, sliced – Adds a spicy, savory element.
• 1 tablespoon vinegar – A splash of acidity to brighten up the richness of the soup.
• Fresh cilantro or parsley, chopped (optional) – For garnish and a fresh, herbaceous finish.

Cooking Instructions

1. Prepare the Split Peas: Rinse the dried split peas under cold water to remove any dust or debris. Set aside.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions, green bell pepper, and carrot. Sauté for about 5-7 minutes, or until the vegetables soften and the onions become translucent.
3. Garlic & Spices: Add the minced garlic to the pot, and cook for an additional 1-2 minutes until fragrant. Stir in the cumin, oregano, smoked paprika, and black pepper, allowing the spices to bloom and release their aromatic oils.
4. Add the Liquid: Pour in the chicken broth and water. Stir to combine, scraping any browned bits off the bottom of the pot to incorporate them into the soup.
5. Add the Split Peas and Meats: Toss in the split peas, bay leaves, smoked ham hock, and chorizo slices. Stir to mix everything together.
6. Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let the soup simmer, uncovered, for about 1 hour and 30 minutes. Stir occasionally, checking the split peas for tenderness. The soup should thicken and the peas should break down.
7. Finish the Soup: Once the peas have softened and the soup has thickened, remove the ham hock and bay leaves. Shred the meat from the ham hock and return it to the soup. Stir in the vinegar for a touch of acidity, and season with additional salt and pepper to taste.
8. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro or parsley, if desired. Serve hot with a side of crusty bread or a dollop of sour cream.

Ingredient Insights

• Split Peas: These small legumes are packed with protein, fiber, and nutrients, making them not only filling but also incredibly healthy. They are the backbone of the soup, absorbing the flavors from the meat and spices as they cook.
• Smoked Ham Hock: This cut of pork is perfect for slow-cooked soups and stews because it adds a deep, smoky flavor and richness. The long simmering time allows the ham hock to release all of its flavors into the broth.
• Chorizo: Cuban chorizo, with its spicy, garlic-forward flavor, brings a boldness to the soup. It adds complexity and a nice contrast to the richness of the ham and peas.
• Spices (Cumin, Paprika, Oregano): These spices are staples in Cuban cooking. Cumin is warm and earthy, paprika adds smokiness, and oregano brings a fresh, herbaceous note to balance out the savory elements.

Expert Tips

• Soak the Peas: While not absolutely necessary, soaking the split peas overnight can help reduce the cooking time and make them easier to digest. If you skip this step, just be prepared for a slightly longer cook time.
• Use a Pressure Cooker: If you’re in a hurry, using a pressure cooker will drastically reduce cooking time while still giving you that rich, flavorful soup.
• Adjust the Thickness: If you prefer a thicker soup, simply let it simmer longer. For a more broth-like consistency, you can add extra water or broth.
• Vinegar Magic: A small splash of vinegar right before serving brightens up the whole dish, balancing the richness of the peas and meats. Feel free to experiment with different types of vinegar (white, apple cider, red wine) for a unique twist.

Recipe Variations

• Vegetarian Version: For a vegetarian or vegan version, simply omit the ham hock and chorizo. You can add smoked paprika or a bit of liquid smoke to replicate the smoky flavor.
• Add Sweet Potatoes: Sweet potatoes add a touch of sweetness and heartiness to the soup, making it even more filling and nutritious.
• Spicy Kick: Add a chopped jalapeño or serrano pepper for an extra layer of heat. The smokiness of the chorizo combined with the heat of the peppers creates a fantastic balance of flavors.
• Serve with Rice: While the soup is hearty enough on its own, serving it with a side of rice is a classic Cuban touch. The rice soaks up the soup’s juices, creating an even more satisfying meal.

Final Words

Cuban Split Pea Soup is one of those dishes that feels like a warm embrace after a long day. It’s simple in concept but bursting with layers of flavor that make each spoonful more delightful than the last. From the savory ham hock and chorizo to the spices that define Cuban cuisine, this soup offers something for everyone. Whether you’re new to Cuban cooking or a seasoned pro, this recipe will quickly become a staple in your culinary repertoire.

The beauty of this soup lies in its flexibility. It’s the kind of dish that can be tailored to suit different dietary needs, and yet it always tastes incredible. The ingredients are straightforward, but the way they come together is nothing short of magic.