Barley Soup With Smoked Sausage and Prosciutto

This is a flavorful and hearty soup -special enough for company.

• Ready In: 1 hr 45 mins
• Yields: 10 cups

Ingredients

• 2  onions, chopped
• 1  large leek, white and pale green part, chopped
• 2  carrots, chopped
• 1⁄2 cup celery, chopped
• 1⁄4 lb  chunk prosciutto, chopped
• 3  tablespoons unsalted butter
• 1⁄2 cup pearl barley
• 1⁄4 cup dried black-eyed peas
• 1  quart water
• 3 (14 ounce) cans  reduced-sodium beef broth
• 1 (14 ounce) can reduced-sodium chicken broth
• 1⁄2-1  lb  smoked  bratwurst, sliced
•  salt and pepper, to taste

Directions

1. In a heavy soup pot, cook the vegetables and prosciutto in butter over medium heat for about 5 minutes.
2. Stir in barley and black-eyed peas, and cook another minute.
3. Add broths and water; simmer uncovered for 1 1/4 hours.
4. Add sausage and simmer uncovered for another 15 minutes.
5. Add salt and pepper to taste.
6. I use the food processor to chop (separately) the prosciutto and vegetables.
7. This soup freezes well.