Cuban Pork and Chickpea 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

Directions

 * 1) 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.
 * 2) 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.