In a large pot, over medium high heat add a glugg of olive oil. Drop in your onions, celery and carrots. Cook for about 10 minutes or until veggie start to soften.
Add in garlic, bell and jalapeno peppers and tomato. Stir and simmer another 5 or so minutes. Tomato will start to melt into mixture.
Pour in black beans, tomato sauce, corn, spices, cilantro and a pinch of salt and pepper. Stir and lower heat to a simmer.
Let it go for about 30 minutes to marry flavours, stirring occasionally.
To make the salsa I tossed together 1/4 cup each diced red pepper and diced jicama, 1 tbsp each diced red onion, diced jalapeno (left some seeds/membranes in) and diced zucchini, 1 tbsp chopped fresh cilantro, a drizzle of olive oil and lemon juice.