Lemony Pearl Barley Soup

By Hetty Lui McKinnon

Published Feb. 22, 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(2,003)
Comments
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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

  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.

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Ratings

5 out of 5
2,003 user ratings
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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.

Mary

This is delicious. My family loved it, followed the recipe except used pearl farro instead of barley, it was what my grocery store had and it worked very well. Added extra spinach because we like it! This will go on rotation.

Alissa

Easy to make for this sometime cook. Very light, we topped soup with parmesan cheese. Delicious!

Eve

This was delicious! I used kale instead of spinach because I much prefer it and added the kale while the heat was still on since it takes slightly longer to cook. I also wouldn’t add any extra salt until the end because the broth change quite salty.

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