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: 4(1,247)
Notes: Read community notes

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

Preparation

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.
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.
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.
Step 4
Stir in the spinach, allowing the residual heat to wilt the leaves.
Step 5
Ladle the soup into bowls. Top with a dollop of yogurt and the remaining dill and drizzle generously with olive oil.

Ratings

4 out of 5

1,247 user ratings

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Private Notes

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Cooking Notes

Libby3 months ago

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 Kitchen3 months ago

“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).

tinaindenver4 months ago

Made this tonight exactly as written and it was quite good and relatively quick to make as soups go.

Abby3 months ago

I’ve always loved this soup but I make it somewhat differently. I make it with lamb broth from neck bones and add lots of carrots as well. Dill and parsley are both good together in this soup. I usually add nearly an entire bunch of parsley as well as the dill called for. Served with a hunk of sour dough bread, it makes a wonderful dinner all fall and winter.

Vicky Green3 months ago

This soup is perfect for late winter into spring. The barley is a substantial winter soup base, but the fresh spinach and lemon juice add brightness. I stirred a drizzle of olive oil into the pot before serving -- it always seems to bring flavors together in a vegetable soup or stew. Then served with crusty bread. Delicious.

Outonalimb623 months ago

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

ResearchDepartment3 months ago

Not a dill fan myself. I noted in the headnotes that McKinnon suggests parsley, cilantro, or chives if you don’t go for the dill.

Michelle3 months ago

I used quick cooking farro because that is what I had on hand. Also used garbanzo beans and some leftover dutch yellow baby potatoes to give this some heft. I think the dill adds something special and I would aim for more lemon!

Chickenfog3 months ago

I am in the same boat. I'm going to keep the veg separate until the last 1/2 hour of boiling in broth. I'm going to double the time. So 30 mins w/ broth and barley, no veg, then toss the veg in for the last 30. Good luck to us both!

Sabina3 months ago

I think I will try this with an addition of some sorrel from the garden added at the end with the spinach.

Suzanne1 month ago

Nice recipe! I made two substitutions. I had no celery so I used lovage and I had no spinach so I used asparagus. Very yummy! Great flavours and super lemony. This is a keeper of a recipe!

PixieD1 month ago

Very flavorful soup, especially for the amount of work that goes into to it. I had farro, so I used that in place of the barley, added cannellini beans and lemon zest at the end to bulk it up. Parsley was what I had on hand, look forward to making again with dill. This is going into rotation.

maryp1 month ago

My barley took almost twice as long to cook, and I needed some extra stock. I’m not a big dill Person so I used half dill and half parsley. Also used chicken stock as that’s what I had. Turned out great! Would make again.

Kater2 months ago

Made this as written on a cool spring evening and enjoyed it, but think it would be even better as a base for some experimentation. Next time I might reduce the barley just a little bit, cook the onions just a little longer, increase the spinach, and add in some asparagus.

Courtney B2 months ago

I used chicken and vegetable stock which gave it a really deep flavor. Topped with dollop of sour cream and sprinkled with lemon zest for color and extra lemony flavor.

Laura2 months ago

Yum! I added a can of chickpeas and extra lemon to make it even brighter and springy.

Colleen2 months ago

This is a fine soup and the recipe is easy and accurate. However, I felt it was a little one (or two-rather) note -- lemon and dill. I don't think I'll make it again.

LP2 months ago

This is wonderful. So savory yet fresh. Highly recommend. Do plan on cooking longer than stated mine was closer to one hour for the barley.

Ella Taylor2 months ago

I added, wait for it...a spoonful of Marmite. Delicious!

Kay K.2 months ago

Delish. Added a couple carrots

EMB2 months ago

Made this soup for the first time today, and it turned out great. Love that this recipe comes together so quickly! I added a can of white beans for some extra vegetarian protein.

Glen3 months ago

Is it me or this soup was bland and not very tasty. ?

anna3 months ago

Yummy!

arglebarglor3 months ago

Made this with bone in skin on chicken thighs and chicken stock. Salted and peppered thighs, then placed in cold cast-iron pot skin-side down, cooked over Med-low heat for 15 mins to render some fat. Removed thighs, sautéed onions and veg in fat instead of olive oil. Deglazed w chicken stock, added thighs back in and simmered gently for 15 mins, then added barley, simmered for 30 mins. Removed the chicken and shredded, discarded skin and bones. Really really good!

Janice3 months ago

First time I am adding a note - what a lovely soup - light and lovely - easy to make and absolutely delicious

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