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Home > Soups - Stews
Cuban Pork and Garbanzo Bean Soup
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.
Nutrition information: Calories from fat 21%, Cholesterol 69 mg, Sodium 402 mg
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