Heat oil in a medium soup pot and sauté the onion, pepper and jalapeno for 8 to 10 minutes until the onions are soft. Add the garlic, cumin and flour. Stir to evenly coat the vegetables with flour. Slowly add the stock to the pot stirring constantly. Add the corn, beans, sea salt, oregano, cinnamon, cayenne and cloves. Bring to a boil, reduce heat to medium-low and simmer for about 20 minutes. Add the soymilk, stir and cook without boiling for another minute or two. Adjust the seasoning, if desired and stir in the black pepper and lime juice.
Per serving - 309 calories, 6 g fat (18% calories from fat), 21 g protein, 43 g carbohydrate, 15 g fiber, 0 mg cholesterol, 692 mg sodium