Add some asparagus to your soup for a nutrient-packed dish.
- In5-quart saucepan, heat oil over medium-high heat. Add soup starter vegetables and cook, covered, 15 minutes or until celery is tender and begins to brown, stirring occasionally. Add broth; heat to boiling over high heat. Reduce heat to medium-low; stir in rice. Cover and cook 15 minutes. Add ham, asparagus and pepper. Cook 4-5 minutes or until asparagus is tender.
- Ladle soup into soup bowls and sprinkle with cheese, if desired. Makes about 10½ cups.
306 Calories Per Serving
SATURATED FAT: 3G