Barley Soup with Greens, Fennel, Lemon, and Dill

The barley makes this soup hearty, while the greens and lemon juice balance that heartiness with freshness. Overall, a healthy dinner with good (but not outrageously good) flavour. But... the photo accompanying this recipe appears to show ingredients not called for - carrots? celery? beans even? Having the correct photo helps those who decide what's for dinner with their eyes rather than the ingredients list....

• haforr

• Australia

• 8/1/2016

This is really good but you need all of the ingredients especially the feta!

• dnals

• palo alto, ca

• 3/13/2013

This was the first dish of the new year - resolutions forced us to try and be healthier. My husband was pleasantly surprised. It as not too difficult to prepare and had more flavor than I was expecting. The barley makes it feel more substantial. Overall will stay on the recipe list especially in the cold winter months.

• chickendoc

• CT

• 1/7/2013

I had to invest a lot of thought and time at the end of preparing this soup -- before adding lemon juice (I wound up putting in about 1/4 c), salt & pepper (lots), NUTMEG (about 3/4 t), and a big pinch of cayenne, it was all but flavorless (include the feta or forget it!). The soup was, after all that, pleasant but no great shakes. . .my friends were pretty good sports, and pleased to have a healthy alternative to all the rich food we've been eating over the holidays. Other reviewers have noted it's better the next day, and that may be, but I don't think I'll make it again. Not quite worth the effort.

• jenoudi

• Monterey, CA

• 12/31/2012

Very tasty. Omitted the spinach. Will make again.

• Dvalliant

• Austin

• 2/12/2012

We served it with a marinated feta and enjoyed the mix of flavors. The feta help to balance out the dill.

• chopes_cooks

• 12/27/2011

Just okay - maybe too many flavors? Came out just a bit creepy...which is too harsh of a review since next day it got better, but I was surprised I didn't care for this as much since I love all the flavors in this. Worth trying to see if it's for you, I won't be making it again.

• Gigi_82

• Portland, OR

• 6/6/2011

A fantastic soup! My boyfriend and I are vegan, so we cut the feta and added extra herbs (about a tablespoon more of each. As other reviewers noted, we did not add the spinach, and still found the soup plenty hearty. Try substituting wheat berries for the barley- they are wonderful in soup.

• RedBeetsRock

• Brooklyn, NY

• 2/15/2011

I am not a soup person but made this for my wife. Now I make it for me but let her still think it is just for her. Oh the sacrifices we make. I absolutely love this soup. Have not tried it with regular vegetable stock. I had made the Light Vegetable Broth which made quite an amount and froze what I did not make. I am about to use the last frozen broth. So next time I will try it with Swanson's and compare.

• closetchef

• East Lansing, MI

• 2/4/2011

This soup was soo tasty! I browned the onion with mushrooms and threw in all of the greens (minus spinach) and added beans and barley and stock and cooked it all down for two hours. The greens melt in your mouth. Lemon, dill and feta really finish it nicely. My husband is greek and loved it.

• alexandrarose22

• 1/17/2011

I tried this recipe thinking it might be a palatable way to eat a whole lots of greens at one time. Nutrition aside, it is worth making in its own right. I did add garlic along with the onions. Using three different kinds of greens, plus fennel, plus dill, makes for a lot of rinsing and chopping. Next time I may drop the chard and use extra frozen spinach. Don't skip the lemon and cheese (parmesan works great, too!).

• shafferl

• western Mass

• 11/11/2010

This was good & certainly very healthy, but the cheese is a must.

• 7Sharon7

• NYC

• 11/5/2010

once this soup simmers and marinates for a bit, it's tasty, pleasing and filling. the feta and lemon juice at the end is a MUST.

• alanarambo

• atlanta, GA

• 3/28/2010

Right so its nice little approach to Avgolemono, the Greek egg lemon soup served at Easter, but with lots of lovely winter greens and barley instead of rice and feta instead of the egg. It was enjoyable to make and really quite easy. That said, I'll be going back to my aunt's Avgolemono. It just wasn't really good enough to make again when there is a universe of receipts and food out there. I think most disturbing was how light the flavor was yet how ridiculously full it makes you feel.

• UrbanCleaver

• Atlanta, GA

• 3/18/2010

Excellent soup - I am on my 3 bowl. I made it pretty much as written except no spinach and I added some carrots for colour. (And a big pinch of MSG because I am not afraid to admit it makes everything more delicious ;-) Really interesting flavour with the lemon and dill, and the feta is a must.

• Anonymous

• Kitchener, Ontario

• 3/13/2010