Tomato Black Bean Soup!

8 medium tomatoes, quartered

1 large onion, cut into large pieces

3 cloves garlic

1 lb. black beans

2 vegetable bouillon cubes

6 c. water

1 T. cumin

1 T. chili powder

1 t. black pepper

Sriracha to taste

Combine all ingredients in a slow cooker and cook on high for 5 hours or on low for 10 hours.  Puree with an immersion blender until smooth.  Garnish with Sriracha.