"Holidays often leave the refrigerator with tons of leftovers. This recipe helps me take care of that area and turn a great mess into a great dish."

INGREDIENTS

1/2 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 tablespoon olive oil
7 cups water
1 1/2 pounds cut fresh asparagus (1 inch pieces)
1/2 cup chopped cabbage
1 1/2 teaspoons minced fresh parsley
3/4 teaspoon dried tarragon
1 dash cayenne pepper
2 (3 ounce) packages pork ramen noodles
2 cups cubed cooked pork

DIRECTIONS

• Pour oil into a large soup kettle. Add celery, onion and garlic, sauteing until tender. Mix in water, asparagus, cabbage, parsley, tarragon and cayenne to taste. Cook until boiling.
• Add crushed noodles along with the seasoning packets into the kettle. Cook until boiling then adjust heat to bring the mixture into a simmer. Do not cover as it cooks for about 5 minutes. Add pork and continue cooking until heated through.
• Makes 10 servings