Recipe(tried): Pork and Garbanzo Bean Soup

Today I am fighting with the traditional Flu of this season. I am cooking this soup in the hope that it will improve my health.

Pork and Garbanzo Bean Soup
Yields: 1 1/2 quarts

1 pound pork tenderloin or pork meat used for Masitas de Cerdo
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 (I will omit this ingredients for today)
1/4 cup chopped cilantro
1/4 teaspoon salt
2 (10 1/2-ounce) cans low-sodium chicken broth
2 additional cups of water
1 (15-ounce) can garbanzo beans, drained
6 cloves garlic, minced (Crushed in the mortar)

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, or until meat is cooked and soft and the vegetables are incorporated into the soup completely, stirring occasionally.

Serve with some white rice or with toasted bread.

Spoon remaining 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.