This is the main content.
Wild Rice and Spinach Soup with Turkey Sandwich
Recipes
Wild Rice and Spinach Soup with Turkey Sandwich
4 servings
25 minutes total
  • Prep and cook soup (20 minutes)
  • Assemble sandwiches; serve (5 minutes)

Wild Rice and Spinach Soup

Ingredients

  • 1 bag spinach (9–10-oz)
  • 2 (32-oz) boxes chicken broth
  • 1 (10-oz) bag frozen seasoning blend (diced onions, celery, bell peppers)
  • 1 cup frozen carrot slices
  • 1 (6-oz) box long grain/wild rice

Steps

    1. Chop spinach coarsely. Add all ingredient to large Dutch oven; bring to boil on high.
    2. Boil 10 minutes, then reduce heat to low. Cover pot with lid and simmer 10 minutes until rice is tender. Serve.

Turkey on Marble Rye

Ingredients

  • 1 large tomato, sliced (4 slices)
  • 8 slices marble rye bread
  • 8 slices Deli turkey breast (¾-lb)
  • 4 leaves lettuce
  • Mayonnaise and mustard (optional)

Steps

    1. Slice tomato, if needed. Lay 4 slices bread on work surface; top each with 2 slices turkey, 1 slice tomato, and 1 leaf lettuce.
    2. Spread mayonnaise and/or mustard on remaining bread slices, if desired. Top each sandwich with remaining bread slice (dressing side down if using). Serve.

Serving Suggestions

  • Complete your meal with Rice pudding
  • Shortcuts and Tips
  • This recipe makes left-over soup for tomorrow’s lunch.

Wild Rice and Spinach Soup

Amount per ¼ recipe serving: Calories 230, Total Fat 2g, Sat Fat 0g, Trans Fat 0g, Chol 10mg, Sodium 2890mg, Total Carb 44g, Fiber 3g, Sugars 7g, Protein 8g, Calc 8%, Vitamin A 120%, Vitamin C 8%, Iron 15%

Turkey on Marble Rye

Amount per ¼ recipe serving: Calories 140, Total Fat 2g, Sat Fat 0g, Trans Fat 0g, Chol 40mg, Sodium 900mg, Total Carb 13g, Fiber 0g, Sugars 4g, Protein 16g, Calc 0%, Vitamin A 20%, Vitamin C 15%, Iron 10%