Barley Soup With Smoked Sausage and Prosciutto |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is a flavorful and hearty soup -special enough for company. 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.
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