Finely dice celery, sweet onion, and red pepper.

Chop fresh tomato.

Mince fresh garlic and fresh ginger (optional).

Heat canola or olive oil in a large stock pot over medium heat.

Sauté celery, onion, red pepper, tomatoes, garlic, and ginger in the oil until vegetables are tender and onion is clear.

Add canned black beans (including liquid), vegetable stock, oregano, cumin, celery salt, coriander powder, thyme, cayenne, nutmeg, clove, and allspice to the pot.

Season with salt to taste.

Bring the mixture to a boil.

Reduce heat and simmer for 30 minutes.

Serve hot.

Optionally, add a spoonful of sour cream on top before serving.