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13-bean soup is a soup that Ive been making for over 2-years but I primarily make it for myself in the fall/winter months because thats when I enjoy soups/stews the most. Every time I have made the soup, I change up the flavoring a bit and incorporate different meats into it (chicken sausage, chicken meatballs, diced ham) but this last batch of soup has been the best I have made.
The one thing about this soup is that after its put into containers in the refrigerator the bean tend to swell up further and retain the water, so I add additional water to the serving to thin it out as much as Id like. I find I enjoy it best the way I make it (by not soaking the beans overnight) because it allows my soup to be on the thicker side. After the second day I tend to put the entire batch of soup back into a soup pot and add in some boiled Jamaican dumplings. It gives it a bit more body and just makes it feel a little homier.
See recipe here: http://shannonslifestyle.blogspot.com/2013/11/13-bean-soup-with-chicken-meatballs.html