Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 lb pork tenderloin Vegetable cooking spray
- 1 tsp extra virgin olive oil
- 3/4 c. diced onion
- 1/2 c. Burgundy or possibly other dry red wine
- 1 c. diced red bell pepper
- 1/3 c. sliced celery
- 2 Tbsp. chopped fresh jalapeno pepper
- 1/4 tsp salt
- 2 can low-sodium chicken broth - (10 1/2 ounce ea)
- 1 can garbanzo beans - (15 ounce) liquid removed
- 6 x garlic cloves chopped
Direcciones
- Trim fat from pork, and cut pork into 1/2-inch cubes. Coat a Dutch oven with cooking spray; add in oil, and place over medium-high heat till warm.
- Add in pork; cook 3 min or possibly till browned. Add in onion and wine; cook 3 min. Add in bell pepper and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 30 min, stirring occasionally.
- 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 min or possibly till thoroughly heated.
- This recipe yields 1 1/2 qts.
- Yield: 1 1/2 qts
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2191g | |
| Calories 1403 | |
| Calories from Fat 222 | 16% |
| Total Fat 25.05g | 31% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.09g | |
| Cholesterol 280mg | 93% |
| Sodium 2461mg | 103% |
| Potassium 3846mg | 110% |
| Total Carbs 141.03g | 38% |
| Dietary Fiber 25.3g | 84% |
| Sugars 11.94g | 8% |
| Protein 134.37g | 215% |
