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Carrot and Mayocoba Soup
From Kathy Hansen
Instead of pancetta I’m planning to use smoked paprika
Ingredients
  • ¼ pound pancetta, cubed
  • 2 tablespoons extra-virgin olive oil, plus about a spoonful to garnish
  • 1 onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 1 sprig fresh thyme (or 1 teaspoon dried thyme)
  • 2 bunches of carrots (approx 1.5 to 2 pounds), peeled and chopped
  • 3 cups chicken or vegetable stock
  • 2 cups cooked Rancho Gordo Mayocoba beans or Cassoulet (plus 1 cup of bean broth)
  • Salt and pepper to taste
  • Chopped fresh parsley
Note: Ingredients may have been altered from the original.
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