Barley Soup with Greens and Herbs

You are here

Barley Soup with Greens and Herbs

This vitamin packed recipe may just be the healthiest soup that you will ever eat.   For this recipe you will need:

  • 8 cups water
  • 8 cups vegetable broth
  • 1 cup barley, rinsed
  • 2 Tbsp. olive oil
  • 2 Tbsp. Sicilian Seasoning
  • 3 medium onions, chopped
  • 1 bunch kale, chopped
  • 1 bunch chard, chopped
  • 5-6oz spinach, chopped
  • 2 bunches scallions, chopped
  • ½ cup fresh dill, chopped
  • fennel fronds from one bulb, chopped
  • 3 Tbsp.  mint, chopped
  • 2 Tbsp.  lemon juice
  • 6-8oz feta cheese, crumbled

Rinse barley and strain. Bring water, 2 cups of broth and barley to a boil in a large stockpot.  Boil for 40 minutes until tender.   In a medium skillet sauté onions in olive oil for 5-10 minutes until golden.  Add Sicilian Seasoning to onion and sauté for 1 minute.  Add onions and 6 remaining cups of broth to stock pot and bring to a boil. Chop kale and chard and add to stock pot.  Simmer for 15 minutes until greens are tender. Add chopped spinach, scallions, dill, fennel and mint.  Simmer for 5 minutes. Add lemon juice and season with salt and pepper to taste.  Garnish with feta cheese. This soup is best when eaten right away as it does not freeze well.  The stock can be made ahead of time but reserve adding the greens until it is ready to be served.  Best,             Victoria

Accolades