While Christmas Day may have been a little warmer than we would have liked, we started off the New Year with a nice cold, arctic blast. What’s better to enjoy on a nice winter day than a bowl of soup? So, it is no wonder that we celebrate National Soup Month in January to get warm and full during our daily meals. Soups are such wonderful meals because you can have them as a main dish, side dish, or even appetizer along with being served hot or cold, depending on the soup. Soups are generally healthy, but they are even better if you make them homemade or purchase one with lots of vegetables and less sodium. Try using different herbs and spices to get different flavors in your soups. If you are buying canned soups, it is extremely important to read the Nutrition Facts Label so you can look for the ones that have low-sodium or no salt added. You also want to keep the soups healthy by limiting all of the toppings to a minimum or using lower fat products. One of the great things that I love about soups is how you can make them ahead of time, in a slow cooker, in large batches, and they freeze well.

During National Soup Month, try out some new and different recipes for healthier soups. For recipes on soup and other foods this month, be sure to follow our Food for Thought page on Facebook at facebook.com/persongranvillefcs. Enjoy this delicious and easy recipe from the eatingwell.com website.

Creamy Sun-Dried Tomato & Spinach Soup with Ravioli – serves 4

2 tablespoons oil from sun-dried tomato jar
1/2 cup oil-packed sun-dried tomatoes, coarsely chopped
1 cup chopped yellow onion
2 teaspoons garlic paste
1 teaspoon salt-free Italian seasoning
1/4 teaspoon crushed red pepper
4 cups reduced-sodium vegetable broth
1 (9-ounce) package mini cheese ravioli
1 tablespoon cornstarch
1 tablespoon water
8 cups packed baby spinach
1/2 cup heavy cream
1 tablespoon lemon juice

Heat sun-dried tomato oil in a large saucepan over medium-high heat. Add sun-dried tomatoes and onion; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Stir in garlic paste, Italian seasoning and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth; bring to a boil over high heat. Add ravioli; cook, stirring occasionally, until al dente, about 5 minutes. Whisk cornstarch and 1 tablespoon water together in a small bowl; drizzle into the boiling soup. Cook, stirring, until slightly thickened, about 1 minute. Remove from heat. Add spinach, cream and lemon juice; stir until the spinach is wilted, about 1 minute.

Nutritional Information Per Serving: 358 calories, 24g fat, 29g carbohydrates, 10g protein

“NC State University and N.C. A&T State University are collectively committed to positive action to secure equal opportunity and prohibit discrimination and harassment regardless of age, color, disability, family and marital status, gender identity, genetic information, national origin, political beliefs, race, religion, sex (including pregnancy), sexual orientation and veteran status. NC State, N.C. A&T, U.S. Department of Agriculture, and local governments cooperating.”