Lemony Pearl Barley Soup

By Hetty Lui McKinnon

Published Feb. 21, 2024

Lemony Pearl Barley Soup
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(2,425)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Stir in the spinach, allowing the residual heat to wilt the leaves.

  5. Step 5

    Ladle the soup into bowls. Top with a dollop of yogurt and the remaining dill and drizzle generously with olive oil.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,425 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

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).

Outonalimb62

Am I crazy to think a soft poached egg would be good in this? Maybe, but I’ve done crazier things.

Julia

Added 1 carrot, and used a fresh spring sweet onion. Added1/2 of greens from one onion when added broth. Had chard on hand so substituted that for spinach at 2 oz. Had 4 cups of veg broth, used 2 cups of water to make liquid total. Rich and delish! My new fav barley soup.

Sandra

This is great. Perfect homey soup that is bright. I made this soup from memory so it deviated a little. Only dill at the end. Added a carrot with other aromatics. For broth used a combination of chicken broth, water and a Parmesan rind. Finished with olive oil and Parmesan just because it is what I felt like at the time, but yoghurt and dill are so classic will do that next time. This will become one of my go to meals.

at home cook

really delightful! I added lemon zest and grated in leftover parmesan rind and felt this rounded it out a bit more (note: I used veg stock). next time I will add a bit of spice :)

Private comments are only visible to you.

Recipe Tags

or to save this recipe.