Kale and Pearled Barley Soup topped with Crumbled Feta Cheese |
Click the Read More link for the recipe
Pearled Barley (aka Shelled Wheat or Dzedzadz) is sold in Middle Eastern stores. |
Stir in broth, diced tomatoes with its juice, pearled barley,
oregano, salt and pepper; bring to a boil.
Reduce heat to medium-low and cover;
simmer, stirring often, for 35-40 minutes, or until barley begins to soften. (NOTE: Farro and
regular barley might take less time to cook.)
Soup in progress |
Stir in kale and white beans;
cook another 10–15 minutes or until barley and kale are tender.
You will have to add
more broth as the soup cooks, as the barley will absorb quite a bit of liquid – otherwise this will become Kale and Pearled Barley Stew, which is not a bad thing!
Lemon Zest |
Stir in lemon zest and juice.
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Sounds great! I am going to try it with weekend. Thank you for posting.
Excellent and my pleasure!