Yields: 1 1/2 quarts

Ingredients:

1 pound pork tenderloin vegetable cooking spray 
1 teaspoon 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 tablespoons minced fresh jalapeno pepper 
1/4 teaspoon salt 
2 (10 1/2-ounce) cans low-sodium chicken broth 
1 (15-ounce) can garbanzo beans, drained 
6 cloves garlic, minced 


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.



by Taste of Cuba Website