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  • 1 cup diced bacon
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1 tablespoon chopped garlic
  • 1 cup canned diced tomatoes
  • 1/2 teaspoon chopped jalapeno pepper
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon fresh thyme, chopped
  • 2 cups canned black beans, rinsed and drained
  • 6 cups chicken broth
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon coarsely ground black pepper
  • 8 tablespoons sour cream
  • 8 sprigs cilantro


  1. Cook bacon in a 4-guart saucepan over medium-high heat, stirring occasionally, until slightly crispy, about 5 minutes. Remove all but 2 tablespoons fat.
  2. Add onion, bell pepper, garlic, tomatoes, jalapeno, oregano and thyme. Sauté, stirring frequently, until onion is soft and translucent.
  3. Add beans and chicken broth. Simmer, stirring occasionally, until beans are very tender and soup thickens slightly, about 10 minutes. Stir in chopped cilantro and black pepper.
  4. Serve ladle into soup bowls and garnish each with 1 tablespoon sour cream and cilantro sprig.
Recipe courtesy of the Compass Group.

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The recipe was originally published as Black Bean with Tomato and Cilantro Soup on

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