Fat-Free Vegan Split Pea and Potato Soup

1. In a large saucepan, combine the green split peas with the water. Add the garlic powder, oregano, salt, pepper, and the bay leaf and give it a good stir to combine everything together well.

2. Bring the mixture to a boil, then reduce the heat to a low simmer and allow it to cook, uncovered, for about one hour.

3. After one hour, stir in the chopped carrots, the chopped sweet potatoes, and the celery.

4. Cover the pot, and allow to simmer, covered, stirring occasionally, for an additional 45 minutes, or until the soup reaches desired thickness. You can add a little more or less liquid as desired.

5. Remove the bay leaf from the pot and discard.

6. If you'd like a smooth soup, you can puree the mixture carefully in batches in a blender or food processor or using an immersion blender. Reheat the soup as needed before serving.