Bring 4 cups water to boil. Add 1/2 lb navy beans. Allow to continue boiling for two minutes, remove from heat and allow to cool for 2 hours.
Add another 4 cups waster to beans. Add celery, carrot, and bay leaf. Bring to a boil. In a small skillet, melt lard and add chopped garlic. Fry garlic, but do not brown. Add flour and paprika. Continue cooking until mixture thickens. Add to the main bean pot.
Add 1/3 cup chicken broth.
Simmer for 50 minutes.
Chop smoked sweet peppers. Serve bean soup in bowl. Add two tbl chopped smoked sweet peppers per bowl. Seasn with kosher salt.