Smoky, Spicy Split Pea Soup

I've been on the search of late for good, warming soups that contain anti-inflammatory ingredients. After perusing several recipes, I concocted the following recipe:
Cook up 1 cup of split peas (they don't need to be soaked ahead of time, but they will remain undercooked if they don't get a head start). Once the peas are partially cooked, add a couple of cans of vegetable broth, 1-3 t. of the adobo sauce that comes with chilies (if you really like spicy, you can cook the soup with a couple of the chilies, too--just remove when the soup is about finished. Also add one sweet potato, a can of diced tomatoes, and garlic powder to taste. To get a bit of richness to the soup, I added a tablespoon of "better than bouillon" chicken seasoning. Once all this is combined, add in one large onion chopped and one stalk of celery chopped that has been sauteed  in a couple of tablespoons of olive oil. Let everything cook down and then adjust the seasonings to taste. If you want a more "smoky" flavor, add a little smoked paprika.  Enjoy!