Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 lb Goya green split peas, rinsed
  • 1 lb smoked beef bone (halal)
  • 8 cups low sodium chicken broth
  • 2 dried bay leaves
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat 2 tbsp olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery; sauté for 6–8 minutes until the vegetables are softened and the onions are translucent.
  3. Stir in the minced garlic and 1 tsp smoked paprika, cooking for 60 seconds until fragrant.
  4. Stir in the rinsed Goya green split peas and the smoked beef bone, ensuring the peas are coated in the oil.
  5. Pour in 8 cups of chicken broth and add the bay leaves.
  6. Increase the heat to high and bring the liquid to a rolling boil for 2 minutes.
  7. Reduce the heat to low, cover with a lid, and simmer for 60–70 minutes until the peas have completely dissolved into a thick consistency.
  8. Remove the beef bone, shred the meat (ensure it has reached an internal temperature of 145°F/63°C), and stir the meat back into the pot.
  9. Stir in 1 tbsp fresh lemon juice and black pepper just before serving.