Split Pea Soup with Hard Boiled Egg

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 135.3
  • Total Fat: 4.1 g
  • Cholesterol: 93.0 mg
  • Sodium: 750.6 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 7.7 g

View full nutritional breakdown of Split Pea Soup with Hard Boiled Egg calories by ingredient

Number of Servings: 4


    1 cup Split Peas
    3 cups Vegetable Broth
    1/2 cup Onion (chopped)
    1 large Carrot
    1 tsp Olive Oil
    1 clove Garlic
    1/2 tsp Cumin (ground)
    1/8 tsp Cayenne Pepper (ground)
    2 large Hard Boiled Eggs


1. Heat the olive oil over medium/low heat in a large saucepot. Add the onions and cook on low for about 20 minutes, or until the onions have started to turn a golden brown colorójust be careful not to burn them! Your goal is to caramelize the onions for maximum flavor. Be patient; it can take a while.

2. Once the onions have turned golden, add the split peas, carrots, broth, and spices, and bring to a boil. Cover, reduce heat to low, and simmer for about 35 minutes, until the peas and carrots are tender.

3. Carefully pour soup into a food processor or blender and whirl on high for a few seconds so everything is smooth and pureed. Pour soup back into the saucepot, season with more salt if needed, and ladle into 4 bowls, topping each bowl with a handful of chopped egg.

Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user JENNILACEY.