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German Potato Salad Soup

1 cup chopped onion
1 cup chopped red bell pepper
1 Tbsp. olive oil
2 cans (15 oz. each) prepared German potato salad, chopped*
1 bottle (12 oz.) beer, preferably a light ale**
3/4 cup reduced-sodium, fat free chicken broth
6 oz. (1 cup) diced ham, smoked turkey, or sliced smoked sausage, optional
1/2 tsp. salt, optional
1/4 tsp. pepper
1 Tbsp. chopped parsley
Rye croutons, optional
Crumbled bacon, optional

Sautè 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; 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. Makes 4 servings (about 1-1/2 cups each).
            *Note: To chop potato salad, remove top from can, insert clean kitchen scissors into potato salad and snip until chopped.
            **Substitute 1 can (14 oz.) chicken broth for the beer and chicken broth in the above recipe.

 


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