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
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.