This low-calorie Italian vegetable beef soup satisfies hunger without expanding your waistline.

By LORI LESLEY

I’ve been making this delicious, low calorie Italian vegetable beef soup for years and my family loves it.

With only 127 calories and 3 grams of fat per cup, a serving won’t force you into a larger pair of leggings.

WHAT’S IN IT

½-pound lean ground beef

1/4 cup chopped onion

2 cups chopped cabbage

2 medium carrots, sliced

1 cup fresh brussels sprouts, quartered

1 cup chopped fresh kale

1 celery rib, chopped

1 Tbsp. minced fresh parsley

1/2 tsp pepper

1/2 tsp. basil

1/4 tsp. salt

3 cups beef stock

1 can Italian diced tomatoes

HOW TO MAKE IT

Brown meat and onion, then transfer to a 4-quart slow cooker.

Stir in remaining ingredients and cook on low for 5-6 hours, until carrots are tender.

This soup freezes well for up to three months.

Enjoy!