Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4
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) light beer
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)
In Dutch oven or 3-quart saucepan over medium heat, cook onion and bell pepper in oil until onion starts to brown, 5-7 minutes, stirring occasionally.
Add potato salad, beer, broth and meat, if desired, and stir to combine. Bring to 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.
