Black Bean Soup with Crab and Andouille Sausage

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2 (15-ounce) cans black beans, drained

4 cups reduced-sodium chicken broth

1 (15-ounce) can diced tomatoes

1/2 pound diced andouille sausage

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrots

1 teaspoon ground cumin

2 bay leaves

Salt and ground black pepper

2 cups lump crabmeat, picked for shells and cartilage

1/4 cup chopped fresh cilantro leaves