Wow, this is one of the best soup recipes I've ever made! I got this from worldsoups.com and it's absolutely fantastic. I love having this with locally made tortilla chips as opposed to bread or crackers.
In a large soup pot, bring water, beans, and bay leaves to a boil, reduce the heat to medium-low and simmer, covered, until the beans are tender, about 1 hour.
In a pan over medium heat, heat the olive oil and add cumin seeds, garlic, onions, and carrots. Sauté, stirring occasionally, for about 5 minutes, or until the vegetables begin to soften.
Remove the bay leaves from the beans. Add the sautéed vegetables to the beans and add cauliflower, bell pepper, and sun-dried tomatoes. Add more water if needed, to cover by at least 1 inch. Continue to simmer for around 20 minutes, until the cauliflower is tender.
Stir in cilantro and salt to taste.
Either leave the soup chunky, or use an immersion blender (or a couple cups of soup in a blender) and purée until desired consistency.