Cuban Pork and Garbanzo Bean Soup

Cuban Pork and Garbanzo Bean Soup

Prep Time: 0

Yield: 0

Cuban Pork and Garbanzo Bean Soup

Ingredients

  • 6 cloves garlic, minced
  • 1 (15-ounce) can garbanzo beans, drained
  • 2 (10 1/2-ounce) cans low-sodium chicken broth
  • 1/4 teaspoon salt
  • 2 tablespoons minced fresh jalapeno pepper
  • 1/3 cup sliced celery
  • 1 teaspoon olive oil
  • 1 pound pork tenderloin vegetable cooking spray
  • 1 cup diced red bell pepper
  • 1/2 cup Burgundy or other dry red wine
  • 3/4 cup dic

Instructions

  1. 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.
http://www.culinarycafe.com/2009/08/17/Cuban-Pork-and-Garbanzo-Bean-Soup/