Begin by chopping up one chipotle pepper from a can of chipotles in adobo sauce. Also dice 1 large sweet potato, 2 medium onions, 3 ribs of celery, and mincing 4 cloves of garlic. Set these aside for now.
Heat the olive oil in a large pot over medium heat. When it is hot, add the paprika and the chopped chipotle to the pot and stir for a minute or so.
Then add the sweet potato, onions, and celery, and season them with some salt and pepper. Cover the pot and let the veggies cook for about 10 minutes, until the onions are soft and translucent. Remove the cover, add the minced garlic, and saute for about 2 minutes.
Add your drained or dry split peas to the pot, along with 6 cups of water. Bring the soup to a boil, then lower the heat to medium-low and let it simmer for 1 hour.
Then add the can of diced tomatoes, stir, and add salt and pepper to taste. Allow the soup to cook for an additional 30 minutes or so, until the peas are as soft as you like.