Carrot and Mayocoba Soup Recipe – Rancho Gordo

Name: Carrot and Mayocoba Soup Recipe – Rancho Gordo
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

www.ranchogordo.com

As always, some of the best dishes come from trying to use up leftovers. I’ve been on a carrot kick. I like them. I want to love them, but they tend to go bad before I can finish them. I was...

View full recipe on www.ranchogordo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.

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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