Cuban Pork and Garbanzo Bean Soup

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Cuban Pork and Garbanzo Bean Soup

Cuban Pork and Garbanzo Bean Soup


  • 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


  • 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.

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