- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon olive oil
- 2 cans (15 ounces each) READ German Potato Salad, chopped*
- 1 bottle (12 ounces) beer, preferably a light ale**
- 3/4 cup reduced-sodium, fat free chicken broth
- 6 ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage, optional
- 1/2 teaspoon salt, optional
- 1/4 teaspoon pepper
- 1 tablespoon chopped parsley
- Rye croutons, optional
- Crumbled bacon, optional
Makes 4 servings (about 1-1/2 cups each).
- Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to brown, 5 to 7 minutes, stirring occasionally.
- Add potato salad, beer, broth and meat, if using, and stir to combine. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
- Serve topped with rye croutons and bacon, if desired.
*To chop potato salad, remove top from can, insert clean kitchen scissors into potato salad and snip until chopped.
**You may substitute an equal amount chicken broth for the beer, if desired.
Per serving (1/4 of recipe): 312 calories; 5 g protein; 55 g carbohydrate; 7 g fat; 1174 mg sodium; 8 mg cholesterol; 2 g dietary fiber; 0.50 mg iron; 0.04 mg thiamin; 1247 IU vitamin A; 28 mg vitamin C.