January is 'National Soup Month' and a University of Illinois Extension is promoting some ideas to help make those classic soup recipes a little healthier.

Caitlin Mellendorf is a nutrition educator at the University of Illinois Extension in DeWitt, Macon, and Piatt Counties and says a healthy alternative can be to seek out lower sodium options. She encourages making sure you give those lower sodium options a chance and your tastebuds a chance to adjust.

According to Mellendorf, a lot of soups, especially canned soups, tend to be low in fiber and protein. She encourages finding a good partner for that soup that will offer a little fat and some protein.

February is 'National Heart Month' and Mellendorf indicates this topic of healthy soup options will parlay into more conversations next month. She offers an easy tip to reduce sodium in those homemade soups. 

Mellendorf points out, a lot of soups can be low in calories which is why sometimes you find yourself hungry just a few hours after you've eaten. She says that's where pairing that soup with a sandwich or a salad can be beneficial. 

Mellendorf also reminds extension.illinois.edu/food is a great resource for nutrition tips, recipes and much more. She is happy to report they are continuing to add to that site with updated and new content for consumers.