2 c. dried white beans
3 tbsp. butter
1 c. onions, chopped
1/2 c. carrots, grated
1 c. canned tomatoes
2 tsp. salt
1/2 tsp. fresh pepper

Wash beans, cover with water, bring to boil. Let beans soak 1 hour. Drain beans, add 2 1/2 quarts water, boil, then cover loosely and cook on low 1 hour.

Melt butter; saute onions and carrots lightly. Add to beans with tomatoes, salt and pepper. Cover, simmer 2 hours. Puree 1 cup bean mixture in blender or food processor. Return to soup and stir in beer. Cook 15 minutes until thoroughly heated. Serves 6 to 8.