Barley Soup With Greens, Fennel, Lemon, And Dill

Barley Soup With Greens, Fennel, Lemon, And Dill
15 Ingredients
  • 4 cups water
  • 8 cups (or more) Light Vegetable Broth 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
Nutrition
203
10% daily value
8 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

10% 6

Saturated

19% 4

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 1

Carbs

10% 30

Carbs (net)

- 24

Fiber

28% 7

Sugars

- 7

Sugars, added

- 0

Protein

18% 9

Cholesterol

7% 22

Sodium

52% 1259

Calcium

23% 229

Magnesium

22% 91

Potassium

12% 579

Iron

16% 3

Zinc

17% 2

Phosphorus

30% 208

Vitamin A

36% 328

Vitamin C

56% 51

Thiamin (B1)

22% 0

Riboflavin (B2)

30% 0

Niacin (B3)

12% 2

Vitamin B6

30% 0

Folate equivalent (total)

27% 107

Folate (food)

- 107

Folic acid

- 0

Vitamin B12

17% 0

Vitamin D

26% 4

Vitamin E

10% 1

Vitamin K

409% 490

Sugar alcohols

- 0

Water

- 495
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