Chickpea Soup with Cilantro Cream

Ingredients

1/4 cup each chopped parsley and cilantro
1/3 cup lite evaporated milk
1/3 cup nonfat sour cream
salt and pepper to taste
1 large onion, minced
4 cloves garlic, minced
3/4 pound sirloin steak, cubed
2 teaspoons virgin olive oil
3 cups cooked garbanzo beans
1 cup cooked kidney beans
3 whole tomatoes, peeled, seeded, and diced
1 cup diced carrot
1/3 cup chopped cilantro
8 cups chicken stock, defatted
1 can tomato juice
1/2 teaspoon hot sauce (or to taste)
1 teaspoon cumin
salt to taste

Instructions

Mix parsley, 1/4 cilantro cup cilantro, evaporated milk, and nonfat sour cream together and season with salt and pepper. Set aside.
Saute onion, garlic, and steak in olive oil until meat browns slightly.
Mash 1 1/2 cups of the garbanzo beans and put into pan with meat.
Add remaining garbanzo beans, kidney beans, tomatoes, carrots, 1/3 cup cilantro, stock, tomato juice, hot sauce, and cumin and cook 45 minutes. Add salt to taste.
To serve, ladle into a warm bowl and swirl 1 tablespoon of the cilantro cream mixture set aside earlier into each dish.