Place the peas in a bowl. Add water to cover and soak at room temperature, about 4 hours or overnight. Add water as needed to ensure peas remain covered. Rinse and drain. Set aside.
In a saucepan over medium heat, brown the bacon and rind in the oil. Add the carrots and leek and sauté over medium heat for about 2 minutes. Add the broth, cooking juices, peas and bay leaf. Bring to a boil. Cover and simmer over low heat until the peas are tender, about 2 hours.
Remove the rind and bay leaf. Add the maple syrup. Add broth if necessary. Adjust the seasoning.