Asparagus Seafood Soup

3 cans (10 oz each) Swanson® or College Inn® Chicken Broth
2 thin slices of fresh ginger
2 cups diagonally sliced asparagus pieces
1/4 cup sliced green onion
3 tbsp rice vinegar
1/4 tsp. crushed red pepper
1 8 to 12oz pkg. lump crabmeat chunks

Bring chicken broth and ginger to a boil in large saucepan. Add asparagus,
green onions, vinegar and crushed pepper. Simmer 5 minutes or until asparagus
is crisp tender. Add crabmeat and simmer 5 minutes or until seafood is
hot. Remove and discard ginger.

Serve hot

Makes 4 servings