One of many:

Mexican Bean Soup

Pinto Beans or Black Beans - 2 cans (don’t drain)
Bacon – ½ pound coarsely chopped
Petite Diced Tomatoes – 1 can (don’t drain)
Chicken Bouillon Cube – 4 cubes
Celery – 1 stalk, finely chopped
Carrot – 2 small or one large, coarsely chopped
White Onion – 1 medium coarsely chopped
Jalapeño Pepper – 2 coarsely chopped
Cumin – ¼ teaspoon or to taste
Cilantro – 2 teaspoons or to taste (can use fresh…use like parsley)
Liquid Smoke – ½ teaspoon
Garlic – 2 cloves crushed
Water - 2 cups
Pepper – ¼ teaspoon

(Measurements are approximate, adjust to taste)
(wait until soup is done before adding salt to taste)

In a 2 quart sauce pan, cook the bacon on medium heat until tender (do not brown, do not drain).
Stir in onion and jalapeños; sauté until onion is translucent; do not allow the bacon to brown.
Add tomatoes and water; bring to a boil.
Add all remaining ingredients (bouillon cubes first) except beans; simmer until carrots are tender.
Add beans and simmer at least an additional hour.

Note: Add more water as needed to keep desired thickness.

I prepare most meals from scratch and don't follow recipes, I make my own.