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Soup & Stews
Cuban Soup

Shanna's Cuban Pork Garbanzo Soup 

1 lb pork tenderloin
    Vegetable cooking spray
1 tsp olive oil
3/4 cup diced onion
1/2 cup Burgundy or other dry red wine
1 cup diced red bell pepper
1/3 cup sliced celery
2 tbl minced fresh jalapeno pepper
1/4 tsp salt
2 can low-sodium chicken broth - (10 1/2 oz ea)
1 can garbanzo beans - (15 oz) drained
6 x garlic cloves minced

 Method :
Trim fat from pork, and cut pork into 1/2-inch cubes. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot.
Add pork; cook 3 minutes or until browned. Add onion and wine; cook 3 minutes. Add bell pepper and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Spoon soup into airtight containers; store in freezer up to 2 months.
To serve, thaw in refrigerator. Place in a saucepan; cover and cook over medium heat 10 minutes or until thoroughly heated.
This recipe yields 1 1/2 quarts.
Yield: 1 1/2 quarts