1 cup green split peas
2 tbsp olive oil
1 tsp smoked paprika
1 large sweet potato, peeled and diced
2 medium onions, diced
3 celery ribs, diced
3 carrots, diced
4 garlic cloves, chopped
dash of celery seeds
salt and pepper
1 14 oz can of diced tomatoes
-Soak split peas in cold water over-night;
-heat oil over medium heat. Add potato, onions, celery, carrots and paprika, seasoned with salt and pepper. Cover and cook for 10 minutes or until onions are soft and translucent;
-Add garlic and cook for additonal 2 minutes;
-Drain split peas and add to pot with 6 cups of water (I like to add vegetable base about 2 tbsp). Bring soup to boil, reduce heat to med-low and simmer 1 hr.
-Add tomatoes and cook an additional 30 minutes or until peas are tender.
