2 c. dried white Michigan beans
3 tbsp. butter
1 c. onions, finely chopped
1/2 c. carrots, grated
1 c. canned tomatoes
2 tsp. salt
1/2 tsp. pepper
2 1/2 qt. water
1 c. beer

Wash beans, cover with water, and bring to a boil. Turn off heat and let beans soak in same water for 1 hour. Drain, add 2 1/2 quarts water and bring to a boil; cover loosely and cook over low heat for 1 hour.

Melt butter in skillet and saute onions and carrots. Add to beans with tomatoes, salt and pepper. Cover and simmer slowly for 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. Adjust seasoning, if necessary. Serves 6-8.