1In large pot over low heat, add oil, onion, celery, carrot, sweet potatoes, garlic, pepper, oregano, thyme, and paprika, stirring to combine. Cook 5-10 minutes till onions, and celery start to soften.
2Add split peas, stock, water, bouillon, bay leaves, and bring to a boil.
Reduce heat to low, cover and simmer 60 minutes.
3At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.