This spicy, stick-to-your-ribs dish can be made in less than half an hour, once the bacon has been cooked. Take two 14-ounce cans of chicken broth (or one can each of broth and water, for a lighter-tasting soup). Pour the broth into a pot and add six slices of cooked bacon chopped into small pieces, plus two drained 15-ounce cans of black beans. Add one medium diced onion (or 1 tablespoon of onion powder), two cloves of crushed garlic or one-quarter teaspoon of garlic powder, one-half teaspoon of ground cumin, and one-eighth teaspoon of cayenne pepper, plus salt and black pepper to taste. Mix everything together over medium-high heat until the soup starts to simmer, then simmer for 20 to 25 minutes, stirring frequently. For thicker soup, mash about half the beans once the water starts simmering, but make certain none of the smashed beans stick to the bottom or sides of the pot.