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 ==
# Trim any fat from the tenderloin, then cut into ½-inch cubes.
# Coat a large pot or Dutch oven with cooking spray.
# Add oil and place over medium-high heat, when hot, add the pork and cook for about 3 minutes or until brown.
# Then add the onions and wine and cook for another few minutes.
# Add the red bell pepper and remaining ingredients; bring to a boil.
# Cover, reduce heat, and let simmer for 30 minutes, stirring occasionally.
Category:Burgundy wine Recipes
Category:Celery Recipes
Category:Chicken stock and broth Recipes
Category:Chickpea Recipes
Category:Cuban Soups
Category:Onion Recipes
Category:Pork tenderloin and fillet Recipes
Category:Red bell pepper Recipes
Category:Red wine Recipes