Barley Soup with Greens and Herbs featuring Sicilian

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You literally taste the healthiness of the greens, barley and herbs as you eat this soup.  I serve this soup with lots of warm crusty bread. 


2 tablespoons Sicilian Seasoning
8 cups water
8 cups vegetable broth
1 cup barley, rinsed (not quick cook)
2 tablespoon olive oil
3 medium onions, minced
1 bunch kale, chopped
1 bunch chard, chopped
5 ounces spinach, chopped
2 bunches scallions, chopped
½ cup fresh dill, chopped
fennel fronds from one bulb, chopped
3 tablespoons mint, chopped
2 tablespoons lemon juice
6-8 ounces feta cheese, crumbled

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
1 hour
Total Time: 
1 hour 20 minutes
Serving size: 


1. Rinse and strain the barley.
2. In a large stock pot add the water, 2 cups of broth, and barley. Bring to a boil, simmer uncovered for 30 minutes or until just tender.
3. Meanwhile, in a large skillet over medium-high heat, sauté the onions in olive oil for 5-10 minutes or until golden brown.
4. Stir in the Sicilian seasoning to onions and sauté for 1 minute. Add the onions and the remaining 6 cups of broth to stock pot with the barley. Bring to a boil.
5. Add the kale and chard to stock pot. Simmer for 15 minutes or until the greens are tender.
6. Stir in the spinach, scallions, dill, fennel and mint. Simmer for 5 minutes.
7. Add in the lemon juice and season with salt and pepper to taste. Serve warm with feta cheese.


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Recipe Tip:
This soup is best when eaten right away as it does not freeze well. 
sicilian seasoning mix herbs italian victoria taylor