From the Kitchen of:  Bonnie

Source:  Better Homes and Gardens Quick Soups

 

2	14-1/2 oz cans	beef broth
1	cup	water
1	cup	sugar snap peas, strings and tips removed
1/3	cup	chopped yellow sweet pepper
1/3	cup	thinly sliced green onions
1 1/2	tsp.	toasted sesame oil
1	tsp.	grated fresh ginger
8	ounces	cooked beef, cut into bite-size pieces (about 1 1/2 cups)
2	tbsp.	rice vinegar or white vinegar
2	cups	hot cooked rice

In a large saucepan combine beef broth, water, snap peas, sweet pepper, green onions, sesame oil, and ginger.
Bring to boiling; reduce heat.
Simmer, covered, for 4 to 5 minutes or until vegetables are crisp-tender.
Stir in cooked beef and vinegar; heat through.
Serve over rice.

Makes 4 servings (6 cups)