Crockpot Wheat Berry and Turkey Sausage Minestrone

adapted from WW online recipes

Servings - 12   Serving Size - approx. 1 cup   Points Plus per svg - 3 points+ ( the addition of 6 oz. of turkey sausage- one that is 3p+ per 3 oz. serving-  to the soup did not change pp remains 3p+)

Nutritional info for soup WITHOUT sausage:  Calories - 116,   Total Fat - 0.3g,   Carb. - 23.1g,   Protein - 5.7g,   Fiber - 5.5g

Nutritional info for soup WITH sausage:  Calories - 139,   Total Fat - 1.7g,   Carb. - 23.1g,   Protein - 8.2,   Fiber - 5.5g

28 oz. can of diced tomatoes, reduced sodium

3 cups of vegetable broth or low fat chicken broth, reduced sodium

3 cups of cut green beans, frozen

15 1/2 oz. can of kidney beans, rinsed and drained ( I used the white ones ) 

1 cup green bell pepper, diced

1 cup onion, diced

2 ribs of celery, diced

3 medium carrots, peeled and sliced on diagonal

2 cloves of garlic, rough chopped

1 1/2 cups raw wheat berries

1 1/2 tsp. dried rosemary, crumbled

1 1/2 tsp. dried sage

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. fennel seed

1 tsp. kosher salt

1/2 tsp. fresh ground black pepper

6 oz. turkey cooked turkey sausage ( optional ) 

squirt of lemon or a TBS of any vinegar

1.  Combine all ingredients except turkey sausage and lemon juice or vinegar in 5 - 6 quart crockpot.  Stir to combine.  Cook on LOW for 8 hours or until wheat berries are cooked through and the vegetables are tender.  ( Add in cooked sausage, if using, about a half and hour to an hour before cooking time is done) 

2.  Stir in lemon juice or vinegar and adjust salt and pepper seasonings to taste.  Serve hot and garnish with Parmesan cheese if desired.