Barley Soup with Greens, Fennel, Lemon, and Dill
A hearty and nutritious soup combining pearl barley with a variety of fresh greens, aromatic herbs, and topped with crumbled feta. This Mediterranean-inspired soup features layers of flavor from kale, chard, spinach, fennel, dill, and bright lemon.
Ingredients
- •4 cups water
- •8 cups vegetable broth
- •1 cup pearl barley
- •1 teaspoon fine sea salt
- •2 tablespoons extra-virgin olive oil
- •3 cups chopped onions
- •8 cups kale leaves
- •6 cups chard leaves
- •5 cups spinach leaves
- •¾ cup green onions
- •½ cup fresh dill
- •½ cup fennel fronds
- •3 tablespoons fresh mint
- •1½ tablespoons lemon juice
- •7 ounces feta cheese
- •crumbled
Cooking Instructions
- 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.
40 min
- 2.
Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes. Add sautéed onions and remaining 6 cups broth to pot with barley. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
15 min
- 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.
20 min
- 4.
Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve.
5 min
