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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Cook bacon until crisp. Place on paper towel. In drippings, cook onion. Add soup, water, potatoes and carrots; heat to boiling, stirring occasionally. Cover; cook 15 minutes, stirring occasionally. Stir in beans, chicken and bacon. Cover another 10 minutes. Sprinkle with parsley. Makes 6 cups.