Minestrone with Lamb and Sausage

Soups are feeling so much better as fall sets in.  Save any leftover of roasted joints of lamb or beef, and make a wonderful soup with the leftovers.
1 lb leftover lamb, cubed 1/2-inch
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

Heat a dash of olive oil in a large Dutch oven or soup pot. Add the lamb and brown nicely on all sides. Add the mint leaves and garlic and cook another 2-3 minutes.

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.

Simmer another 10 minutes until all the veggies are crisp tender.

Serves 6-8.