Barley Soup with Greens, Fennel, Lemon, and Dill

Barley Soup with Greens, Fennel, Lemon, and Dill
Photo by Stephen Lewis


  • 4 cups water
  • ½ cup fresh dill
  • 8 cups kale leaves
  • 3 tablespoons fresh mint
  • 1 7-ounce package feta cheese
  • 1 teaspoon (scant) fine sea salt plus additional for sprinkling
  • 3 cups onions
  • + 8 more ingredients
    • ½ cup fresh fennel fronds
    • 2 tablespoons extra-virgin olive oil plus additional for drizzling
    • 5 cups spinach leaves
    • 8 cups (or more) Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson), divided
    • 2 tablespoons fresh lemon juice
    • ¾ cup green onions
    • 6 cups chard leaves
    • 1 cup (scant) pearl barley

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. Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and sau...

View full recipe at Epicurious


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