Name: Barley Soup with Greens, Fennel, Lemon, and Dill
Yield: 6 to 8 Servings
Ingredients: 4 cups water; 8 cups (or more) 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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This barley soup recipe is chock full of good stuff—it's the hearty meal you crave. Just don't forget the feta.

Recipe notes