1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop, and set aside.
2
Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 5 minutes. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
3
In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
4
Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.