2 cans garbanzo beans
1 sm. tenderloin
6 chiroz (Spanish sausage)
2 med. sweet potatoes
2 med. white potatoes
1 lg. green pepper
1 lg. onion
2 cloves garlic
1 can (16 oz.) whole tomatoes
2 tbsp. olive oil

In large pot of water cook tenderloin for 1 hour. While tenderloin is cooking, peel potatoes and set aside. Dice green pepper, onion and garlic and saute in olive oil. Cut sausage in small pieces and add to pan along with tomatoes. When tenderloin is cooked, remove it from water and add to the tenderloin broth beans, potatoes and sauteed vegetables and sausage. Cook for about an hour. Cut up tenderloin and add to soup. Heat and serve.