By Hetty Lui McKinnon
Published Feb. 22, 2024
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- 4(977)
- Notes
- Read community notes
High in comfort, low in fuss, this pearl barley soup answers the question of what to cook when one doesn’t feel like cooking. Made with pantry staples, this simple soup beams with vibrancy. Lemon transforms this hearty soup into a dish that also feels light and restorative, while dill, used generously, reinforces the citrus flavor while bringing an assertive herbaceous edge. Other herbs could step in for dill; consider parsley, cilantro or chives. Spinach is added right at the end, after the heat is turned off, which ensures that the greens maintain a little bite and stay bright. The soup will thicken over time, so if you are making it ahead or have leftovers, simply loosen it up with more stock or water when reheating.
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Ingredients
Yield:4 servings
- Extra-virgin olive oil
- 1yellow onion, finely diced
- 2garlic cloves, finely chopped
- 2celery stalks, thinly sliced
- 1cup chopped fresh dill leaves and stalks
- Salt (preferably sea salt) and black pepper
- 1cup/6 ounces pearl barley
- 6cups vegetable stock
- 3 to 4tablespoons lemon juice (from 1 large lemon), plus extra wedges to serve
- 2ounces baby spinach
- Greek yogurt, coconut yogurt or crème fraîche, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
238 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 7 grams protein; 1101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat a large pot over medium-high. Add 1 to 2 tablespoons of olive oil along with the onion and cook, stirring, until softened, 2 to 3 minutes. Add the garlic, celery, half the dill and ½ teaspoon salt and stir until fragrant, 1 to 2 minutes.
Step
2
Add the pearl barley and stock and bring to the boil. Cover, reduce heat to medium and cook, stirring occasionally, until the barley is swollen and tender, 25 to 30 minutes.
Step
3
Turn off the heat. Add the lemon juice, and season with salt and pepper. Taste and make sure the seasonings are to your liking, adjusting salt and lemon as needed.
Step
4
Stir in the spinach, allowing the residual heat to wilt the leaves.
Step
5
Ladle the soup into bowls. Top with a dollop of yogurt and the remaining dill and drizzle generously with olive oil.
Ratings
4
out of 5
977
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Cooking Notes
Libby
This was yummy! Added 2 carrots simply because I had them. Think it would be really good with orzo in place of the barley, too…
Sag Harbor Kitchen
“Barley” Any Work… feels like such a missed pun opportunity!!This was delicious! Will make again… we added a pinch of cayenne (or try some chili flakes) for a little kick, and finished with chopped charred shrimp. Next time we will add some small diced Yukon Gold potatoes to thicken (or blend into the stock ahead of time to make it a bit heartier).
tinaindenver
Made this tonight exactly as written and it was quite good and relatively quick to make as soups go.
Vicky Green
This soup is perfect for late winter into spring. The barley is a substantial winter soup base, but the fresh spinach and lemon juice add brightness. I stirred a drizzle of olive oil into the pot before serving -- it always seems to bring flavors together in a vegetable soup or stew. Then served with crusty bread. Delicious.
Abby
I’ve always loved this soup but I make it somewhat differently. I make it with lamb broth from neck bones and add lots of carrots as well. Dill and parsley are both good together in this soup. I usually add nearly an entire bunch of parsley as well as the dill called for. Served with a hunk of sour dough bread, it makes a wonderful dinner all fall and winter.
Outonalimb62
Am I crazy to think a soft poached egg would be good in this? Maybe, but I’ve done crazier things.
ResearchDepartment
Not a dill fan myself. I noted in the headnotes that McKinnon suggests parsley, cilantro, or chives if you don’t go for the dill.
Michelle
I used quick cooking farro because that is what I had on hand. Also used garbanzo beans and some leftover dutch yellow baby potatoes to give this some heft. I think the dill adds something special and I would aim for more lemon!
Chickenfog
I am in the same boat. I'm going to keep the veg separate until the last 1/2 hour of boiling in broth. I'm going to double the time. So 30 mins w/ broth and barley, no veg, then toss the veg in for the last 30. Good luck to us both!
Sabina
I think I will try this with an addition of some sorrel from the garden added at the end with the spinach.
Gabriela Taylor
Delicious. I added....wait for it....a spoonful of Marmite..... while cooking!
Sharon Schrammer
Added extra chicken brothSubstituted Kale for spinach; note Kale takes longer to wilt than spinachDollop of yogurt a must!
Tara
Too much lemon...and I love lemon flavor. I'd cut it a bit next time. Also the Barley too WAY longer to cook.
KH
Very tasty, but needs a little more substance… I made as directed and the flavors are really wonderful but I think next time I’ll add some beans and kale to make it a fuller meal.
Sharon Schramer
I added shrimp and substituted kale for the spinach Served with crusty bread. DELICIOUS!
Valentina
This was terrific. I made a few changes. I simmered 4 chicken thighs in chicken stock and used the resulting broth and chicken to add depth of flavor and give it a more stew like consistency. I also added carrots and omitted the dill because I don’t love it and didn’t have any. The leftovers froze incredibly well! A perfect transitional dish from winter to spring.
Me
Add potatoes, carrot, sumac
Yum! Followed The Instructions And It Was Great!
My only modifications were to increase the proportions slightly so as to use up all the pearled barley that had been sitting there for 3 years.... and I used some chicken stock, which was on hand and needed to be used.Also, I used the juice of an entire lemon. Not even sure what it called for, but I did what know that I like.I brought it to a potluck fully expecting to bring half home. Nope. There was exactly one bowl left, which is my lunch today.I'll definitely be buying more barley...
Nella
A bit blah, so I added some homemade fermented salsa and a dollop of toum (https://cooking.nytimes.com/recipes/1021075-toum-garlic-whip ). Did the trick—
AWeT
I followed the recipe as is. Very good! Some small cubed potatoes would be a nice addition next time.
marcia
I made this for dinner tonight, using chicken broth. When I tasted it along the way it seemed dull, then I added the lemon juice. It really brightened it up. It’s delicious. Next time I might add a little cayenne to give it some pop.
Seattle
I'm confused by the barley amount. It says 1cup/6 ounces pearl barley. One cup is 8 ounces. Is it 1 cup plus 6 ounces?
Karen in Seattle
I cup of the barley I had on had weighed 7 oz so I just went with the one cup.
StephT
Hmmm, could pearled farrow work? Thanks.
MK
Milquetoast flavor....more like oatmeal for dinner. Needed some sparking up. I used a spot of cayenne powder, crushed celery seeds and extra spinach. I also wished I had a higher quality veg bouillon on hand--that might have made a flavorful difference, too.
Emily Hillegonds
This was delicious and easy. About 10 minutes after I added the "barley" I realized that I actually added lentils instead! I was super sad at first, but it turned out awesome anyway! My husband isn't a huge soup fan, and even he gave this a high rating. The dill is such a bright, fresh addition, I wouldn't skip it. I'm making this again tonight with *hopefully* barley this time. This recipe is a keeper! Thank you!
laura
Outstanding with feta chunks added just before serving in lieu of yogurt.
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