In a 3 quart saucepan over medium heat, melt the margarine. Add the scallions, tomatillos and garlic, cook, stirring frequently, for 4 minutes. Stir in the stock, beans, cilantro and 2 cups of the corn. Cook for 1 minute. Working in batches, puree the mixture in a blender until smooth. Return the mixture to the pan. Stir in the vegetable juice, sugar or honey, lemon juice, pepper and the remaining 1 cup corn. Simmer for 10 to 15 minutes to blend flavors.

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