I found this delicious recipe in the Feb. issue of Vegetarian Times
Smoky Split Pea Soup
1 cup green split peas
2 Tbs. olive oil
1 tsp. smoked paprika
1 tsp. chopped chipotle chile, canned in adobo sauce
1 large sweet potato, peeld and diced (3 cups)
2 medium onions, diced (3 cups)
3 ribs celery, diced (1 cup)
4 cloves garlic, minced (4 tsp)
14 oz. can diced tomatoes
1. Soak split peas in large bowl of cold water overnight.
2. Heat oil in 3 qt. saucepan over medium heat. Add paprika an chipotle, and stir. Add sweet potato, onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and saute 2 minutes.
3. Drain split peas, and add to pot with 6 cups of water. Bring soup to a boil, reduce heat to medium low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.
Approximately 4 - 6 servings.
* I just tossed everything into my crockpot, set it on low for 8 hours, and voila!