Cuban Pork And Garbanzo Bean Soup

Recipe Ingredients

1 lb	454g / 16oz	Pork tenderloin
		Vegetable cooking spray
1 teaspoon	5ml	Olive oil
3/4 cup	46g / 1.6oz	Diced onion
1/2 cup	118ml	Burgundy or other dry red wine
1 cup	146g / 5.1oz	Diced red bell pepper
1/3 cup	36g / 1.3oz	Sliced celery
2 tablespoons	30ml	Minced fresh jalapeño pepper
1/4 teaspoon	1.3ml	Salt
2		Low-sodium chicken broth - (10 1/2 oz ea)
1		Garbanzo beans - (15 oz) - drained
6		Garlic cloves - minced

Recipe 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.

This recipe yields 1 1/2 quarts.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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