Cube the smoked bacon.

Chop the shallots.

Dice the carrot.

Slice the leek into rings.

Drain and rinse the pinto beans.

Chop the celery leaves.

In a large pot, melt butter and fry the bacon over medium heat.

Add shallots, carrot, leek, and ground paprika to the pot. Mix well and cook until softened.

Add the drained pinto beans, tomato puree, beef stock, and bay leaves to the pot.

Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes.

Remove the bay leaves from the soup.

Season the soup to taste with salt, pepper, and Worcestershire sauce.

Use an immersion blender or food processor to blend the soup until it reaches a somewhat smooth consistency.

Stir in the chopped celery leaves just before serving.