Place onion, carrot, and celery in a large saucepan, and saute over medium heat for 10 minutes or until the onion is translucent.
Add water 1 to 2 tablespoon at a time to keep the vegetables from sticking to the pan.
Add garlic, bay leaf, rosemary, thyme, paprika, yellow pepper, sweet potato, split peas, and vegetable stock and bring the pot to a boil over high heat.
Reduce heat to medium and cook until the peas are tender, about 50 minutes.
Season with salt and pepper.

1 large yellow onion, peeled and diced
1 medium carrot, peeled and diced
1 celery stalk, diced
1 medium yellow bell pepper, diced
3 garlic cloves, peeled and minced
1 bay leaf
2 teaspoon minced rosemary
2 teaspoon thyme leaves
1 teaspoon smoked paprika
1 large sweet potato, peeled and diced
1 1/2 cup yellow split peas
6 cup vegetable stock, or low-sodium vegetable broth
1 cup of water
Salt and ground black pepper to taste