Instructions: 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.

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.

This recipe yields 1 1/2 quarts.

Yield: 1 1/2 quarts

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