Maui Black Bean Soup

My sister in law made this soup for me once and I just loved it.  I am not normally a non-cream based soup type person.  I usually like my soup to be thick, however, this one had so much flavor and with some saltines to go with it, it is quite delicious.  This recipe came from a magazine that she copied for me, and I have tweaked it to taste delicious for my picky taste buds.

Maui Black Bean Soup
Yield: about 8 servings

Ingredients
2 large carrots, chopped
2 ribs of celery, chopped
1 sweet onion, chopped
1 red pepper, seeded, veined, and chopped
2 cloves of garlic, minced
1 tsp ground cumin
1 tsp oregano
1 tsp dried basil
1 tsp chili powder
1 15oz can black beans, drained and rinsed
1 15oz can diced tomatoes, undrained
4 cups chicken or vegetable stock
1 15oz can sweet corn, drained
Salt and Pepper
Avocado

Directions
In a large pot, add olive oil and heat on medium/high.  Add carrots, celery, onion, and pepper and saute until translucent.  About 5 - 7 minutes.  Add garlic and herbs and saute for another 2 minutes. 
Add the stock, tomatoes, and black beans and bring to a boil.  Reduce heat and let simmer for about 20 minutes.  Add in the corn and any salt and pepper if it needs it.  Dish out into bowls and garnish with some avocado.