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Carrot and Mayocoba Soup

  • Author: Michelle Burns
  • Total Time: 50 minutes
  • Yield: 6 cups 1x


Mayocoba beans are creamy and tender. They are also known as Peruano beans

Omit the pancetta for vegetarian

Omit the pancetta and butter for vegan (the soup will have a lighter taste and consistency)


  • 1/4 pound pancetta or lardón, cubed
  • 2 tbs olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, peeled and chopped (for a fuller flavor, we use black garlic)
  • 1 sprig fresh thyme ( or 1 tsp dried thyme)
  • 2 bunches carrots (approx 1.5 pounds), peeled and chopped
  • 3 cups vegetable stock (can use chicken stock if preferred)
  • 2 cups cooked mayocoba beans plus 1 cup bean broth
  • Salt and pepper to taste
  • 2 Tbs unsalted butter
  • Harissa Oil (GARNISH)
  • Parsley (GARNISH)


  • In a medium soup pot, heat the olive oil over medium heat.
  • Add the pancetta and cook until cooked through and chewy, about 7-10 minutes.
  • Remove the pancetta and reserve, leaving the oil in the hot pan.
  • Add the onion and garlic and stir to coat in the oil
  • Add the carrots and thyme and cook until tender, about 5 minutes. Stir often
  • Add the stock and stir to scrape any caramelized bits off the bottom of the pan.
  • Bring mixture to a simmer and cook until carrots are soft enough to blend.
  • Remove the sprig of thyme.
  • Using a blender or hand blender, blend the carrots into a puree (be careful--they are HOT)
  • Add the butter to the carrots and mix to thoroughly incorporate.
  • Return the mixture to the heat and add the beans and bean broth.
  • Turn heat to medium-low and allow to simmer for 10 minutes.
  • Check for seasoning, noting that panetta can be salty and will add salt to the served beans
  • Serve and top with the pancetta and parsley.
  • Drizzle a small amount of Harissa oil over the top (adjust depending on heat desired)


Source:  Rancho Gordo

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes (not including cooking the beans)


  • Serving Size: 1 1/2 cups
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