Scrumptious spring soup

Spring Soup with Noodles, Ham and Asparagus

Prep: 10 minutes

Cook: 15 minutes

Makes: About 9 cups or 4 main-dish servings

2 teaspoons vegetable oil

1 large red pepper, thinly sliced

1 pound asparagus, trimmed and cut diagonally into 2-inch pieces

4 ounces sliced deli baked ham, cut into 1/2 -inch-wide strips

2 packages (3 ounces each) chicken-flavor ramen noodle soup mix

2 teaspoons Asian sesame oil

1. In covered 4-quart saucepan, heat 7 cups water to boiling over high heat.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add red pepper and asparagus and cook 7 minutes or until vegetables are tender-crisp. Stir in ham and cook 1 minute or until ham is heated through.

3. Stir ramen noodles with their seasoning packets into boiling water; boil 2 minutes or until noodles are tender. Remove saucepan from heat; stir in ham mixture and sesame oil.

“ Each serving: About 300 calories, 12g protein, 31g carbohydrate, 15g total fat (5g saturated), 3g fiber, 15mg cholesterol, 1,205mg sodium.