Warm up from the inside out with this sweet, spicy, and surprisingly simple dish. Sweet potatoes and black beans balance the spicy kick of cayenne and make this light soup hearty enough to cut through the winter chill. Feel free to add shredded chicken or shrimp for an added boost of protein.
4 oz. Cubano Orzo
1 onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1/2 - 1 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.