Black Bean with Tomato and Cilantro Soup

  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 20 mins


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 190
  • Fat 10g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0.5g
  • Cholesterol 20mg
  • Sodium 1290mg
  • Potassium 150mg
  • Carbohydrate 12g
  • Fiber 3g
  • Sugars 2g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 30%
  • Calcium 4%
  • Iron 8%