1. Pick over the beans and remove any pebbles. Add to a large bowl and cover with water, leaving room for them to double in size. Soak for 8 – 12 hours, then drain when ready to cook.
  2. In a large pot add the vegetable stock, drained beans, brown onion, carrots, fresh garlic and bay leaves.
  3. Bring to a simmer and cook for two hours or until the beans are tender.
  4. Remove the bay leaves and discard.
  5. Using a high-powered blender, carefully puree half of the soup until completely smooth.
  6. Return the pureed soup to the pot and stir in the baby spinach. Bring back to a simmer and let cook for 5 more minutes.
  7. Meanwhile, stir together the raspberry fruit spread and ancho chile powder. Taste and add more ancho chile powder if needed.
  8. To serve, divide into soup bowls, then swirl in the raspberry-ancho mixture



The soup will keep, covered in the refrigerator for up to a week. It can also be frozen without the raspberry swirl.

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