Black Bean Soup

4 cups dried black beans picked, rinsed and soaked overnight8 bacon slices or ham hock, chopped (2 cups)2 small onion, chopped1 red bell pepper, cut into 1/4-inch dice5 carrots cut small3 celery stalks sliced thin4 cloves chopped garlic1 teaspoon finely chopped seeded fresh jalapeno chili3 teaspoons dried oregano, crumbled3 California bay leaf1/2 teaspoon dried thyme, crumbled1 large can tomatoes (organic fire roasted)6 quarts reduced-sodium chicken broth (96 fl oz) or vegetable3/4 teaspoon white pepper2 tablespoons chopped fresh cilantroSoak beans overnight if using dried beans and cook in water for 2 ½ hours.Cook bacon in a 5 to 6-quart heavy pot over moderately high heat, stirring occasionally about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and keep the fat. Reserve 2 tablespoons chopped bacon for topping. In reserved fat, add onions, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.Add beans, chicken broth and tomatoes. Simmer, partially covered, stirring occasionally, about 30 minutes. Discard bay leaf and stir in cilantro.Serve soup topped with sour cream, chopped cilantro, and reserved bacon.