Brown bacon in deep skillet until crispy. Drain, coarsely chop and set aside. Heat olive oil in large saucepan over medium heat and sauté onion and garlic 3 to 5 minutes. Stir in beef stock, pinto beans, tomatoes, celery, salt and pepper & bay leaf.  Bring to a boil, then reduce heat and simmer.  Cook and stir the apples in the red wine in saucepan over medium heat until soft. Mix apples, bacon and remaining wine into soup mixture. Simmer briefly & enjoy!