Soak the beans: Sort through the dried beans and give them a rinse. Cover with a few inches of fresh water and soak overnight.

Start boiling the beans: Drain the soaked black beans and rinse them thoroughly. Add them to a large pot along with the water, kombu, bay leaves, and salt. Mix well, cover and bring to a boil. Once boiling, remove the kombu and bay leaves, and scoop off any foam. Then add the olive oil along with the tamari and rice vinegar, and mix well. Boil for 5 additional minutes, uncovered, then reduce the heat to just below medium. Simmer, uncovered, for 30-40 minutes, stirring every so often.

Toast the pumpkin seeds: Place a large skillet over medium high heat and add the olive oil. Once hot, add the pumpkin seeds and a big pinch of sea salt. Toast for about 5 minutes, or until golden and fragrant, stirring or shaking often to prevent burning. Once toasted, set aside.

Char the corn: If using full ears of corn, char them on a gas stovetop, under the broiler in the oven, or on a grill. If using frozen corn kernels, char them in the skillet used to toast the pumpkin seeds. Set aside, reserving about ½ cup to garnish.

Sauté the vegetables: Bring the same skillet over medium-high heat, and add the final 2 tablespoons of olive oil. Once hot, add the onions, carrots, charred corn, and a big pinch of salt. Sauté for 8 minutes, or until the onions are translucent. Add the tomatoes, garlic, jalapeno or chilies, and spices. Stir to evenly distribute the spices and cook for an additional 2 minutes.

Blend the beans: After the beans have been simmering for at least 30 minutes, taste them to see if they’re tender. Remove 2 cups of beans and set aside. Use an immersion blender to blend the remaining beans in the pot until creamy.

Finish the soup: Add back the reserved beans and sautéed vegetables. Stir to combine and bring to a boil. Let boil for 5 minutes, then reduce the heat to medium-low. Simmer the soup for 20 minutes, or until the desired texture is achieved. Add most of the chopped cilantro, cook for an additional 5 minutes, and adjust seasoning.

Serve: Ladle the soup into bowls and add a scoop of coconut rice (if using). Top with avocado, coconut yogurt, reserved chopped tomato, charred corn, toasted pumpkin seeds, fresh cilantro, and lime juice. Serve with tortilla chips if desired.