In large, deep pot, saute celery, carrot, onion and bell peppers until onion becomes translucent, about 8 minutes.
Add garlic and spices and cook another 2 minutes.
Add vegetable stock or broth, beans, and tomatoes.
Bring mixture to a boil and then reduce heat. Cover and let simmer for about 20 minutes.
Puree soup to desired consistency in a couple batches in the blender or use an immersion blender. I like mine thicker and chunkier, so I used the Vitamix at a 3-4 setting.
Add corn and let soup simmer for minutes. Season with salt and pepper and serve hot.
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/vegan/eat-clean-black-bean-soup/