Soup and sandwich pairings are a great go-to choice when you’re looking for warm, comforting meals in a hurry. You can make delicious soups and substantial sandwiches that are tastier, healthier, and cheaper than eating out or picking up fast food meals.
While you might think of sandwiches or soup as just for lunch, they are a good dinner choice when you get home after a hectic day. Sandwiches are endlessly versatile—you can pile lots of delicious, healthy toppings on whole-grain bread and many hearty soups can come together in 30 minutes or less with just a little advance planning.
How To Keep Sandwiches Healthy:
Pick a bread with has three to five grams of fiber per serving
- High-fiber whole wheat bread
- High protein bread
- Wraps and pita bread (they are thin and have fewer calories)
- Reduced calorie bread
- Multi-grain bread
- Lean deli meats preferably without nitrates : Turkey, chicken, ham, roast beef or homemade meatloaf
- Vegetarian spreads: Hummus, peanut butter, cashew butter, tahini or vegetarian patties
- Salads: Tuna fish salad, seafood salad, chicken salad made with low-fat dressing
- Harder cheeses (such as Swiss and Cheddar) usually have less fat.
- Softer cheeses (like light cream cheese) may have more fat, but if spread thinly, can add overall less fat than slices of hard cheese
- Mustard, nonfat salad dressings, salsa, and nonfat mayonnaise all add little calories and lots of flavor.
- Avoid high-fat salad dressings, regular mayonnaise and oil-based dressings.
A sandwich is a great way to slip vegetables into a meal.
- Sliced tomatoes
- Cucumbers or pickles
- Onions: Sweet, hot, or red
- Peppers: sweet or hot
- Apples or pears (especially good with ham and turkey)
- Herbs (Basil with toasted cheese and tomato)
How To Keep Soups Healthy:
Most soups begin with a fat, such as oil, to saute vegetables and bring out their flavor. Fat isn’t always unhealthy; monounsaturated fats can help improve your blood cholesterol levels and reduce your risk of heart disease. Polyunsaturated fats reduce your risk of type-2 diabetes and can help improve your blood cholesterol. Healthy fats are usually liquid at room temperature: Peanut oil, corn oil, safflower oil and olive oil are healthy choices. Always use the least amount of oil as possible in your cooking. I believe that you never need more than 1 tablespoon of oil in a recipe to saute ingredients.
In high-sodium soups, the base is often a salty stock. Keep the sodium low by using a salt-free stock. Chicken, beef, vegetable and fish stock often are available in salt-free varieties. Canned low sodium tomatoes are readily available and make a fine base for soup on its own or mixed with stock, depending on how thick you want the broth. Milk or fat free half works for creamy soups. Do not add salt or use full-sodium broth. There are 860 milligrams of sodium in 1 cup of full-sodium chicken stock and only 72 milligrams in low-sodium chicken stock. If you add 1 teaspoon of salt to the base, you increase the soup’s sodium content by 2,325 milligrams.
Protein and Fiber
Most soups include a source of protein, either meat or legumes. Legumes are also an excellent source of fiber. Lean beef, chicken, pork, turkey or fish are good choices. For legumes, don’t choose a sodium canned variety — they can have as much as 818 milligrams of sodium per 1-cup serving. There are many no salt added canned beans in the markets today. Almost any legume works in soup. For additional fiber, add whole grains, such as barley, quinoa or brown rice, all of which are low-sodium. If your soup recipe has noodles, choose a whole grain variety. In addition, use only fresh — not canned — veggies to avoid excess sodium. Onions, carrots, garlic, celery, corn, spinach, kale and potatoes are good choices for soup.
The seasonings make lower sodium soup tasty. They complement the flavor of the other ingredients and finish your soup. Add seasonings to taste — stir, taste and then add more if necessary. Most spices and herbs do not contain sodium. Provided it does not have added salt, any seasoning works. Rosemary, thyme and marjoram make a tasty combination, so do chili powder and cumin. Parsley and basil complement almost any type of soup.
Quick Soups and Healthy Sandwiches
Vegetable Beef Barley
Saute 1 pound lean ground beef in 1 tablespoon vegetable oil; drain fat.
Add 4 cups low-sodium beef broth, 1 cup chopped onion, 1/2 cup chopped celery, 1 teaspoon oregano, 1/4 teaspoon pepper, and 2 minced garlic cloves. Cover; simmer 15 minutes.
Add 1 cup frozen mixed veggies, 1 14 ½ oz can no salt added diced tomatoes, and 1/2 cup quick-cooking barley. Cover; simmer 15 minutes.
Warm Prosciutto-Stuffed Focaccia
- 1 (9-ounce) round loaf focaccia bread, whole grain if possible
- 3 ounces thinly sliced prosciutto
- 4 ounces thinly sliced Provolone cheese
- 1 (6-ounce) package fresh baby spinach
- 1/4 cup jarred roasted red bell peppers, drained
- 2 tablespoons light balsamic vinaigrette
Cut bread in half horizontally, using a serrated knife. Top bottom bread half with prosciutto and next 3 ingredients.
Drizzle with balsamic vinaigrette; cover with top bread half. Wrap in aluminum foil; place on a baking sheet.
Bake at 350° for 15 minutes or until warm. Cut focaccia into six wedges. Serve immediately. Makes 6 servings
Creamy Butternut Squash Soup
Many markets sell butternut squash peeled and cut into cubes in the produce section of the market, usually next to the cut up fruit.
- 1 tablespoon unsalted butter
- 2 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes (1 and 1/2 pounds after trimming)
- 1 bay leaf
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 8 cups low sodium chicken broth
- 1/2 cup fat free half half
Melt the butter in a deep pot over medium heat. Add the squash, bay leaf, salt, pepper, and nutmeg, and cook 10 minutes, covered. Add the chicken broth and bring to a gentle boil. Reduce the heat to medium-low and cook, uncovered, until the squash is tender, about 20 minutes, stirring once in awhile. Remove the bay leaf.
Purée the soup with a hand blender and add the half and half. Warm gently, and serve immediately.
Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread
- 2 (1-pound) eggplants, cut crosswise into 1/2-inch-thick slices
- 1/2 teaspoons kosher salt
- 1/2 cup plain reduced-fat Greek-style yogurt
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh oregano leaves
- 1/8 teaspoon black pepper
- 2 small garlic cloves, minced
- 1 small red onion, cut into 1/2-inch-thick slices
- 2 tablespoons extra-virgin olive oil
- Cooking spray
- 4 (6-inch) pitas, cut in half
- 2 cups arugula
Combine remaining 1/2 teaspoon salt, yogurt, and next 4 ingredients (through garlic) in a small bowl.
Preheat grill to medium-high heat.
Brush eggplant and onion slices with oil. Place eggplant and onion slices on grill rack coated with cooking spray; grill 5 minutes on each side or until vegetables are tender and lightly browned.
Fill each pita half with 1 1/2 tablespoons yogurt mixture, one quarter of eggplant slices, one quarter of onion slices, and 1/4 cup arugula.
6 servings, about 1 1/2 cups each
- 1 tablespoon extra-virgin olive oil
- 1 cup finely diced onion
- 1 cup cored fennel bulb, finely diced, plus 2 tablespoons chopped fronds, divided
- 2 tablespoons minced garlic
- 2 teaspoons Italian seasoning blend
- 1/8 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1 1/2 cups water
- 2 cups diced red potatoes, unpeeled
- 28 oz container Pomi strained tomatoes
- 1 pound pasteurized crabmeat
Heat oil in a large saucepan over medium heat. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.
Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 20 minutes. Stir in tomatoes, crabmeat and fennel fronds. Return to a boil, stirring often; immediately remove from heat.
Turkey, Apple, and Swiss Melt
Serves 4 (serving size: 1 sandwich)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 8 (1-ounce) slices whole-wheat bread
- 4 (1-ounce) slices Swiss cheese
- 5 ounces thinly sliced Granny Smith apple (about 1 small)
- 8 ounces thinly sliced lower-sodium deli turkey breast
- Cooking spray
Combine mustard and honey in a small bowl. Spread one side of each of 4 bread slices with 1 1/2 teaspoons mustard mixture.
Place one cheese slice on dressed side of bread slices; top each with 5 apple slices and 2 ounces turkey. Top sandwiches with remaining 4 bread slices.
Coat both sides of sandwiches with cooking spray. Heat a large nonstick skillet over medium-high heat. Add sandwiches to pan.
Cook 2 minutes on each side or until bread is browned and cheese melts.
Black Bean Soup
Saute 1 chopped onion, 1 tablespoon cumin, and 4 minced garlic cloves in 1 tablespoon olive oil.
Add one 32 oz. carton (4 cups) low-sodium chicken broth, 1- 14 ½ oz can no salt added diced tomatoes, two 15-ounce cans low sodium black beans, and one 1.4-ounce can diced green chili peppers. Bring to a boil, cover, and simmer 5 minutes.
Add 1 tablespoon snipped fresh cilantro and 1 tablespoon light sour cream. Garnish with baked tortilla chips.
Avocado Tomato Wraps
- 1 medium ripe avocado, peeled and thinly sliced
- 2 whole wheat tortillas (10 inches), room temperature
- Lettuce leaves
- 1 medium tomato, thinly sliced
- 2 tablespoons shredded Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
In a small bowl, mash a fourth of the avocado with a fork; spread over tortillas. Layer with lettuce, tomato and remaining avocado.
Sprinkle with cheese, garlic powder, salt and pepper; roll up. Serve immediately. Yield: 2 servings.
- Tomato Soup & Grilled Cheese: What Are the Very Best Soup & Sandwich Combos? (thekitchn.com)
- Soup + Sandwich Sister Pairing (abeautifulmess.com)
- Better-For-You Golden Gate Grilled Cheese (news.health.com)
- Gluten Free Turkey Panini (talesofinspiration.wordpress.com)
- Pumpkin Pesto Grilled Cheese (thesmartcookiecook.com)
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