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Barley Soup With Greens, Fennel, Lemon, And Dill

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Epicurious
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main-dish soups nut free vegetarian lunch swiss

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Ingredients

4 cups water

8 cups (or more) Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson), divided

1 cup (scant) pearl barley (about 6 ounces), rinsed

1 teaspoon (scant) fine sea salt plus additional for sprinkling

2 tablespoons extra-virgin olive oil plus additional for drizzling

3 cups chopped onions

8 cups coarsely chopped stemmed kale leaves (about one 7-ounce bunch)

6 cups coarsely chopped stemmed chard leaves (about one 7-ounce bunch)

5 cups spinach leaves (about 5 ounces)

3/4 cup sliced green onions

1/2 cup chopped fresh dill

1/2 cup chopped fresh fennel fronds

3 tablespoons chopped fresh mint

1 to 2 tablespoons fresh lemon juice

1 7-ounce package feta cheese, crumbled

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