1. In a four-quart pot, sauté garlic, onions and celery.
2. Add potatoes, beans, and water. Bring to a boil and simmer for one hour until beans are tender.
3. Puree half of the soup in a blender and return to pot. Add carrots, salt and pepper and cook for 30 minutes. Serve with croutons.
Place 3/4 cup of beans into a net boiling bag. Proceed as above. When beans are tender, remove beans and blend soup. Return beans to pot, add carrots and spices. Proceed as above.