Cuban Pork and Garbanzo Bean Soup

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

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RecipesSoups_Stews

Description

Cuban Pork and Garbanzo Bean Soup

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

Instructions

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.