WALMART VEGETABLE SOUP RECIPES

Steps:

• Heat olive oil in a soup pot over medium high heat; add onion, bell pepper, carrot and potato. Cook, stirring regularly for 5 minutes.
• Add garlic and stock, bring to a boil, reduce heat to simmer and cook uncovered at a low simmer for 30 minutes.
• Add tomatoes, green beans, squash, corn and peas, and seasonings; simmer 10 to 15 minutes longer, or until everything is heated through.

Steps:

• In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
• Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
• Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.