Photo: Cala
Barley Soup with Greens, Fennel, Lemon, and Dill
16 ingredients
Makes 6 to 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
519
Calories
15g
Protein
24g
Fat
66g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chard | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups water
- 8 cups (or more)
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes