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Carrot And Mayocoba Soup Recipe
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
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