Sweet Potato, Black Bean, & Cubano Orzo Soup

Serving Size:  1-2


4 oz. Pappardelle's Cubano Orzo
Bella Sol California Extra Virgin Olive Oil
1 onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1/4-1/2 teaspoon cayenne, depending on desired spiciness
5 c. vegetable broth
1 (15 oz.) can black beans
2 small to medium sized sweet potatoes, peeled and diced
Salt and pepper, to taste
Green onion, for garnish
Sour cream, for garnish
Avocado, for garnish


  1. Cover the bottom of a pot with olive oil and heat over medium. Add diced onions and cook until translucent, about 5 minutes. Add garlic, cumin, cayenne, salt, and pepper, and cook an additional minute.
  2. Increase to high heat and add broth, beans, and sweet potatoes and bring to a boil. Add orzo and reduce heat to medium-low and simmer about 15 minutes, or until sweet potatoes are tender.
  3. Garnish with green onion, sour cream, and/or avocado if desired and enjoy.