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Cuban Pork And Garbanzo Bean Soup

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Pork tenderloin Vegetable cooking spray

    2. 1 teaspoon 5ml Olive oil

    3. 3/4 cup 46g / 1.6oz Diced onion

    4. 1/2 cup 118ml Burgundy or other dry red wine

    5. 1 cup 146g / 5.1oz Diced red bell pepper

    6. 1/3 cup 36g / 1 1/3oz Sliced celery

    7. 2 tablespoons 30ml Minced fresh jalapeño pepper

    8. 1/4 teaspoon 1 1/3ml Salt

    9. 2 Low-sodium chicken broth - (10 1/2 oz ea)

    10. 1 Garbanzo beans - (15 oz) - drained

    11. 6 Garlic cloves - minced

    Instructions Jump to Ingredients ↑

    1. 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.

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