Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a medium saucepan combine the broth, corn, onion, sweet pepper, and black pepper. bring to boiling; reduce heat. simmer, uncovered, about 5 minutes or until onion is tender. in a small bowl stir together the evaporated milk and flour. stir in broth mixture. cook and stir until thickened and bubbly. cook and stir for 1 minute more. if desired, sprinkle with fresh parsley.

Target recipe: heat the olive oil in a medium stockpot over medium-high heat. add the onion and garlic (and the peppers, if they are frozen) and saute' for two minutes. stir in the flour and cook for 1 minute, stirring constantly. add (the peppers if fresh), carrots and corn and stir well. stir in the potato, milk, broth, and thyme. bring to a boil, reduce the heat and simmer for 15 to 20 minutes (until the potatoes are tender). while it simmers, drain and rinse the beans (helps eliminate the 'toot' factor) and them mash them with a fork in a small bowl until they form a paste. stir the beans into the soup and cook until warmed or ready to eat. serve hot. for vegetarian use the vegetable broth of course.