Ingredients:
- 4 cups yellow and orange cherry tomatoes, halved
- 1 ½ cups fresh or frozen corn kernels
- 1 yellow bell pepper, seeded and sliced into large chunks
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- ½ tsp fine sea salt
- 1 tsp garlic chili paste
- ½ tsp dried turmeric
- 1 tsp freshly ground black pepper, or to taste
- 1 tsp GoBio! Chicken Broth Powder, dissolved in 2 cups boiling water
- 16.50 oz can white navy beans, rinsed and drained well
- 2 tbsp sherry vinegar
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
Directions:
In a large bowl combine tomatoes, corn kernels, bell peppers, shallot and garlic. Add salt, chili paste, turmeric and black pepper; mix well and marinate thirty minutes.
Working in two batches, transfer to a high-speed blender along with the chicken broth, beans and vinegar. Allow to blend until completely smooth.
Pour the contents of the blender into a heavy-bottomed saucepan. Warm the soup over low heat, stirring until just heated through. Stir in olive oil and lime juice. Season to taste with salt and freshly ground pepper.
