9 carrots, peeled and cut in 1 inch pieces
3 celery stalks, cut in 1 inch pieces
1 onion (cut up)
1 stick of butter
1 quart College Inn chicken broth
1 c. navy beans (soaked overnight)

Place all the above in a large pot and simmer for 1 1/2 hours. Then place in blender 2 cups at a time until pureed. When this is complete, add 1 cup of Half and Half and heat through.

Serve warm! 6 to 8 servings.