Barley Soup with Greens, Fennel, Lemon, and Dill
- 4 cups water
- 8 cups (or more) Light Vegetable Broth (see recipe) 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
- This recipe is vegetarian
- Produce
- Chard, leaves (6 cups)
- Dill, fresh (1/2 cup)
- Green onions (3/4 cup)
- Kale, leaves (8 cups)
- Mint, fresh (3 tablespoons)
- Onions (3 cups)
- Spinach, leaves (5 cups)
- Canned Goods
- Vegetable broth, Light (8 cups)
- Cooking & Baking
- Fennel fronds, fresh (1/2 cup)
- Olive oil plus, extra-virgin (2 tablespoons)
- Sea salt plus, scant fine (1 teaspoon)
- Pasta & Grains
- 1 cup (scant) pearl barley, scant (6 ounces)
- Drinks
- Lemon juice, fresh (1 tablespoons)
- Water (4 cups)
- Dairy
- Feta cheese (1 7-ounce package)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published February 1, 2010 (3 years ago).
13 people saved this recipe.
