Ingredients:

1 tablespoon olive oil
12 ounces pork tenderloin
2 medium onions
2 large garlic cloves
2 tablespoons flour
2 tablespoons hot paprika
1 teaspoon caraway seeds
1 cup white wine
2 tablespoons tomato paste
1 medium green bell pepper
1 medium thin-skinned potato
2 large plum tomatoes
6 cups canned chicken broth
salt (optional) and freshly ground pepper to taste
4 ounces dried wide yolk-free egg noodles (or whole grain pasta)
1/4 cup fat-free sour cream for garnish (optional)

Directions:

1. In a large soup pot, heat oil over medium heat. Add pork tenderloin (in batches if necessary) and brown on all sides. Transfer pork to a dish and set aside. Add onions and garlic to pot and sauté over medium-low heat, stirring occasionally, until onions are golden, about 6 minutes.

2. Stir in the flour, paprika, and caraway seeds. Cook, stirring, for 2 minutes. Stir in wine and bring the mixture to a boil. Add tomato paste, bell pepper, potato, tomatoes, and chicken broth. Return pork to the pot and stir to blend. Reduce heat and simmer, partially covered, until pork is tender, about 1 hour. Season with salt (if using) and pepper to taste.

3. Meanwhile cook noodles according to package directions until al dente. Drain and divide between 4 shallow soup bowls. Top with hot soup. If desired, garnish each serving with a dollop of sour cream.