Black Bean and Salsa Soup

With the (what seems like sudden) turn to colder weather I can’t help myself but to make at least one soup a week.
I’ve been wanting to make a black bean soup for a while, but have never been sure about black beans. I don’t have anything personal against black beans, it’s just that I’m not familiar with them…..
….. well, I can’t say that anymore. Not only am I more familiar with them, but I LOVE THEM!
This black bean soup was not only delicious but so easy to make.
Here is how I did it;

1 cup of dry black beans, soaked overnight and rinsed in the morning (or you could use two 15 ounce cans of black beans instead)
1 cup of salsa (I used mild, but you could use medium or hot)
3 1/4 cups of water
2 vegetable bouillon cubes (I used gluten free, but you could use regular or even chicken)
1 teaspoon of ground cumin

Put the beans, water, salsa and bouillon cubes in a 2 – 3 quart crock pot.
Cover with lid and cook on low for 8 – 10 hours or on high for 4 – 5 hours.
The last 30 minutes of cooking, add the cumin and stir to incorporate.