Heat oil in a stockpot over medium-high heat. Saute celery, carrots, and onion in the hot oil until onion is transparent, 5 to 7 minutes. Toss in garlic and ginger. Pour in beans and water. Add salsa, cumin, chili powder, and oregano. Bring to a boil; continue to boil for 25 to 35 minutes.
Remove from heat and let cool slightly, about 10 minutes. Transfer in batches to an electric blender or food processor and blend to desired consistency.
Transfer soup back into the pot and heat through over medium heat, 3 to 5 minutes.