Mediterranean Barley Soup

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Rating: 3.8/5 (11 votes cast)

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  • Olive oil
  • 1 large onion, diced
  • 1 fennel bulb, diced, fronds reserved and roughly chopped
  • 1 cup pearl barley, rinsed
  • 6 cups water
  • 6 cups vegetable broth
  • 1 (1 pound) bunch kale, washed, stems removed, chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh mint
  • Juice of 1/2 large lemon, or to taste
  • Salt and freshly ground black pepper
  • 1 (8 ounce) package goat cheese, crumbled


Heat a large soup pot or Dutch oven over medium-high heat and coat generously with olive oil.
Add onion and fennel. Season lightly with salt and pepper. Sauté until lightly browned.
Remove half of mixture from pot and set aside.
Add barley to pot and toss to coat with oil.
Add water. Bring to a boil, then reduce heat and simmer for 35-40 minutes, or until barley is tender.
Add onion-fennel mixture back to pot.
Add vegetable broth and bring to a simmer.
Add kale and simmer for about 10 minutes, or until tender.
Add parsley, mint and reserved fennel fronds.
Season to taste with lemon juice, salt and pepper.
Serve topped with crumbled goat cheese.

Recipe from Central Market Mill Creek - Culinary Resource Center
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