In a large stockpot set over medium heat, cook the bacon pieces for 5 minutes.

Add the diced onion and cook for about 8 minutes, or until the onion softens.

Stir in the carrot, celery, and garlic and cook for 2 minutes.

Add the red peas, broth, and bay leaf to the pot and bring to a boil. Reduce to a simmer, and let simmer uncovered for one hour, stirring occasionally.

Now, mash up about ⅓rd of the beans in the pot. You can remove ⅓rd of the beans with about ⅓rd of the liquid with a ladle and blend them in the blender, or you can put your stick blender directly into the pot and blend until about ⅓rd of the beans are blended into the pot. The latter is my preference.