Combine dried beans with water and bay leaves in a large soup pot. Bring to a rapid boil over medium-high heat then cover and simmer on medium heat until beans are cooked (about an hour).

While beans are simmering, heat olive oil in a large skillet. Sauté carrots, onion, jalapeno, bell pepper, and garlic until softened. Add sauteed vegetables to beans at the one-hour mark. Then stir in tomatoes, cumin, oregano, salt, and cayenne. Reduce heat to low and let simmer for another 30 minutes until soup slightly thickens.

Process one cup of the bean soup in a food processor. Pour back into the soup and stir. Serve with sliced avocado and fresh cilantro.