Getting out of bed is the hardest part of going to Saturday morning practice.

I got out of bed at 7am.  I don’t get up that early for work.

At 8am this morning we began a 3 hour derby practice.  SO glad I woke up.

A couple of amazing guest skaters – Rice Rocket and Varla Vendetta – were in town to lead a workshop.  I’m not gonna lie – I was derby crushing. We learned some new drills and were able to do a quick scrimmage with our teams.

Then – because I am extra crazy – I came home and ran 3 miles.  In 26 minutes!!!  This is pretty fast for me.  It is freezing outside and I think my body was just trying to get warm. 🙂

I love a souper-motivated Saturday.  I also love Souper Jenny.  Jenny makes creative, tasty soups fresh daily, along with salads and a couple of sandwiches.   I have been known to:

1. Drive 30 miles from my old office to eat there for lunch
2. Save her daily email menus to remember a particularly interesting flavor combo
3. Completely change my plans to eat dinner there on Thursdays for Grilled Cheese Night

All this to say that I finally attempted my own soup.

(I did make the Butternut Squash Apple, but I’d read like 40 recipes first.  This one I just went into the kitchen and threw stuff together. 🙂  )

It isn’t half bad.  In fact, it is pretty damn good!

Perfect for lunch after a frigid run.

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White Bean, Butternut Squash, and Kale Soup

• EVOO
• 1 yellow onion, chopped
• 2 jalapenos, chopped
• 3 cloves garlic, minced
• 1 C (1 can) vegetable broth
• 3 C chopped tomatoes (I used Pomi)
• 1 C (1 can) cannellini beans
• 3 celery stalks
• 1 sweet potato
• 1/2 medium butternut squash
• 4 C kale
• 3 stalks fresh rosemary (~3 T)
• 1 T fresh lime juice
• 2 tsp paprika
• 1 tsp red pepper
• 1 tsp roasted cinnamon
• S & P to taste

Chop all veggies into bite-sized pieces.  In a large pot, heat EVOO over medium heat.  Add the onion and jalapeños.  Saute 6-7 mins until onions are translucent and soft.  Add in garlic and cook for another 1-2 mins.

Add in sweet potato, butternut squash, and celery.  Stir to combine with the saute mixture and allow to cook for 10-15 minutes.

Pour in the vegetable stock, chopped tomatoes, and spices.  Bring to a boil.  Add beans and kale to the soup.  Stir to combine, reduce the heat to a simmer, and cover pot with the lid slightly ajar to let steam escape.  Simmer for 15-20 minutes.

Salt & pepper to taste.  If you like a thinner soup, add water or more stock and adjust spices.

Makes 5 servings (1 cup each).

My creation has approximately: 250 calories, 6 g fat, 42 g carbohydrates, 12.5 g fiber, and 10 g protein.  It is also rich in Vitamins A and C.

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My favorite thing about soup?  It is souper (I know I know… I’ll stop) filling and can easily be made nutrient-rich and low-cal.

What is your favorite soup creation?