Barley Soup With Smoked Sausage And Prosciutto - cooking recipe

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

Preparation

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