Cuban Pork and Chickpea Soup

Ingredients

• vegetable cooking spray
• 1 pound pork tenderloin
• 1 teaspoon olive oil
• ¾ cup onion, diced
• ½ cup burgundy or other dry red wine
• 1 cup diced red bell pepper
• ⅓ cup sliced celery
• 2 tablespoons minced fresh jalapeno pepper
• ¼ teaspoon salt
• 2 (10½-ounce) cans low-sodium chicken broth
• 1 (15-ounce) can chickpeas, drained
• 6 cloves garlic, minced

Directions

1. Trim any fat from the tenderloin, then cut into ½-inch cubes.
2. Coat a large pot or dutch oven with cooking spray.
3. Add oil and place over medium-high heat, when hot, add the pork and cook for about 3 minutes or until brown.
4. Then add the onions and wine and cook for another few minutes.
5. Add the red bell pepper and remaining ingredients; bring to a boil.
6. Cover, reduce heat, and let simmer for 30 minutes, stirring occasionally.