Navy Bean Soup

by Katie of:
1 bag navy beans, sorted and picked clean
1 pound bag chopped ham (in the meat or deli section of your market)
1 onion, chopped fine
3 carrots, chopped fine
2 celery stalks, chopped fine
2 garlic cloves, crushed
1 t. salt
1/2 pepper
1/2 c. olive oil (optional)
Soak beans in large pot of salted water overnight or bring to boil and turn off and let set at least 4 hours. Add remaining ingredients and bring pot of water to boil, then turn down to a low simmer and simmer until beans are fork tender, about 40 minutes.  Remove half of the mixture to a food processor and process until smooth. Slowly drizzle in 1/2 c. of olive oil.  Pour back into soup.  Serve!