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2 Tbsp minced mint leaves
3 cloves garlic, minced
2 stalks celery, sliced
2 carrots, peeled and diced
1 leek, trimmed, cleaned and diced1 15-oz can diced tomatoes
1 quart chicken broth
2 cups water
1/4 cup pearl barley
1/2 lb polish kielbasa, diced 1/2-inch
1/2 lb small waxy potatoes, diced 1/2-inch
1/2 cup frozen peas
2 cups green beans, cut 1-inch
2 cups green cabbage, cut 1-inch
1 can chick peas, rinsed and drained
1 can dark red kidney beans, rinsed and drained
Add the celery and carrots to the lamb and cook about another 5 minutes.
Then add the leek and cook another 5 minutes.
Then add the tomatoes.
Add the broth and water and bring to a gentle boil. Add the barley and simmer about 15 minutes. Add the sausage, potatoes and the green beans and simmer another 5 minutes.
Then add the cabbage, peas and beans, and season to taste with salt and pepper.
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Serves 6-8.
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