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Barley Soup with Greens, Fennel, Lemon, and Dill

Barley Soup with Greens, Fennel, Lemon, and Dill Recipe

  • 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
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