Barley Soup with Greens and Herbs

1 cup barley, rinsed (not quick cook)

8 cups water

8 cups vegetable broth, divided

2 tablespoon olive oil

3 medium onions, minced

2 tablespoons Sicilian Seasoning

1 bunch kale, chopped

1 bunch chard, chopped

5 ounces spinach, chopped

2 bunches scallions, chopped

½ cup fresh dill, chopped

1 fennel bulb, bulb and fronds chopped

3 tablespoons mint, chopped

2 tablespoons lemon juice

6-8 ounces feta cheese, crumbled

‍

1. Rinse and strain the barley.

2. In a large stock pot add the water, 2 cups of broth, and barley. Bring to a boil, simmer uncovered for 30 minutes or until just tender.

3. Meanwhile, in a large skillet over medium-high heat, sauté the onions in olive oil for 5-10 minutes or until golden brown.

4. Stir in the Sicilian seasoning to onions and sauté for 1 minute. Add the onions and the remaining 6 cups of broth to stock pot with the barley. Bring to a boil.

5. Add the kale and chard to stock pot. Simmer for 15 minutes or until the greens are tender.

6. Stir in the spinach, scallions, dill, fennel and mint. Simmer for 5 minutes.

7. Add in the lemon juice and season with salt and pepper to taste. Serve warm with feta cheese.

‍