Scandinavian Yellow Split Pea Soup with Dilled Yogurt

Smartpoints value per serving
Total Time
1 hr 25 min
15 min
1 hr 10 min
For a change from plain black peppercorns use multicolored whole peppercorns to freshly grind over the soup.


regular butter

1 Tbsp

uncooked leek(s)

4 cup(s), large, cleaned and sliced

garlic clove(s)

2 medium clove(s), minced

fat free vegetable broth

8 cup(s), low-sodium

dry split peas

1 pound(s), yellow, packaged, picked over, rinsed, and drained

bay leaf

2 leaf/leaves

uncooked carrot(s)

3 medium, sliced

uncooked celery

2 rib(s), medium, sliced

dried marjoram

1 tsp

black pepper

¼ tsp, freshly ground

plain lowfat yogurt

½ cup(s)


3 Tbsp, fresh, or parsley

lemon zest

2 tsp, grated


  1. Melt the butter in a nonstick Dutch oven over medium-high heat. Add the leek and garlic. Cook, stirring occasionally, until golden, 7–10 minutes. Add the broth, split peas, and bay leaves; bring to a boil. Reduce the heat and simmer, covered, until the split peas are almost tender, about 25 minutes.
  2. Add the carrots, celery, marjoram, and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the vegetables and split peas are tender, about 25 minutes.
  3. Meanwhile, combine the yogurt, dill, and lemon zest in a small bowl; cover and refrigerate for 20 minutes to allow the flavors to develop. Discard the bay leaves. Serve with the dilled yogurt. Yields 1 1⁄2 cups soup with scant 2 tablespoons yogurt topping per serving.


Leeks are one of the milder members of the onion family. Their fibrous leaves and distinctive sweet, earthy flavor make them well suited for use in long-simmering soups, where they get a chance to soften and impart flavor. Dried split pea and bean dishes need occasional stirring during the last few minutes of cooking to prevent them from sticking to the bottom of the pan. If the mixture does burn on the bottom of the pan, simply pour off the unburned soup into another pan, leaving the scorched parts behind.

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