I'm sorry Diggy. When this soup was finished cooking, the beans were all at the bottom and the soupy part was real thin and tasteless. I think of bean soup as being thick and hearty. I pureed some of the soup, but it didn't thicken it up very much. I wonder if there's a mistake in the recipe. I think one quart of broth might result in a thicker, more flavorful soup. What do you think?