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