Add a splash of oil to a heavy bottomed ban and fry the bacon until crispy then remove from the pan and set asside.
Add the onion to the pan and cook for about 5 minutes until soft then add the garlic and cook for another 2 minutes and then add the carrot celery and smoked paprika and cook for another 5.
Add the stock, water, bay leaf and split peas to the pan, cover with a lid and gently simmer for at least an hour until the split peas have softened adding more water if necessary.
Take the soup off the heat and leave to cool slightly before blending roughly with a handheld blender. Add the bacon to the pan and stir to mix well and then serve.