Barley Soup With Greens, Fennel, Lemon, And Dill

Name: Barley Soup With Greens, Fennel, Lemon, And Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 8 cups (or more); or good-quality canned vegetable broth (such as Swanson), divided; 1 cup (scant) pearl barley (about 6 ounces), rinsed; 1 teaspoon (scant) fine sea salt plus additional for sprinkling; 2 tablespoons extra-virgin olive oil plus additional for drizzling; 3 cups chopped onions; 8 cups coarsely chopped stemmed kale leaves (about one 7-ounce bunch); 6 cups coarsely chopped stemmed chard leaves (about one 7-ounce bunch); 5 cups spinach leaves (about 5 ounces); 3/4 cup sliced green onions; 1/2 cup chopped fresh dill; 1/2 cup chopped fresh fennel fronds; 3 tablespoons chopped fresh mint; 1 to 2 tablespoons fresh lemon juice; 1 7-ounce package feta cheese, crumbled

Servings: persons

4 cups water
8 cups (or more)
or good-quality canned vegetable broth (such as Swanson), divided
1 cup (scant) pearl barley (about 6 ounces), rinsed
1 teaspoon (scant) fine sea salt plus additional for sprinkling
2 tablespoons extra-virgin olive oil plus additional for drizzling
3 cups chopped onions
8 cups coarsely chopped stemmed kale leaves (about one 7-ounce bunch)
6 cups coarsely chopped stemmed chard leaves (about one 7-ounce bunch)
5 cups spinach leaves (about 5 ounces)
3/4 cup sliced green onions
1/2 cup chopped fresh dill
1/2 cup chopped fresh fennel fronds
3 tablespoons chopped fresh mint
1 to 2 tablespoons fresh lemon juice
1 7-ounce package feta cheese, crumbled

1
Bring 4 cups water, 2 cups broth, barley, and 1 scant teaspoon sea salt to boil in large pot. Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes.
2
Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and saute until golden brown, stirring often, about 15 minutes. Add sauteed onions and remaining 6 cups broth to pot with barley. DO AHEAD:
3
Add kale and chard to soup. Simmer until greens are tender, about 15 minutes. Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes. Add 1 tablespoon lemon juice. Season soup with sea salt, pepper, and additional lemon juice, thinning with more broth, if desired.
4
Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups water, 8 cups (or more), or good-quality canned vegetable broth (such as Swanson), divided, 1 cup (scant) pearl barley (about 6 ounces), rinsed, and more.

Yes, Barley Soup With Greens, Fennel, Lemon, And Dill falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!