In a large skillet, combine rice-vermicelli mix and 2 tbsp margarine. Sauté over medium heat until vermicelli is golden brown, stirring frequently.

Slowly stir in 2 ½ cups water and Special Seasonings; bring to a boil.

Cover and reduce heat. Simmer 10 minutes. Add soup; blend well. Stir in ham, celery, mushrooms, bell pepper, onion and peas. Return to a simmer. Cover and simmer 10 minutes. Stir before serving.