Kale and Pearl Barley Soup

Winter came and went in one day in South Florida. It happened on Friday, December 30, 2016, when the temperature barely climbed
into the mid – 60’s during the day and
dipped into the low 50’s at night.

I hear what you’re saying …”She calls THAT winter?!?” Well, that’s how  our winters are. Believe me, I’ve shoveled
enough snow during my years in New Jersey, so I delight in the south’s version
of this season!

This ‘cold spell’ prompted me to bring out the big pot and
make some stick-to-your-ribs soup. I prepared Kale and Pearl Barley Soup to satisfy our tummies and our souls.

Kale and Pearled Barley Soup topped with Crumbled Feta Cheese

Click the Read More link for the recipe

Kale and Pearl Barley Soup

Serves 6


2 Tbsp. olive oil

2 medium carrots, coarsely chopped

1 medium yellow onion, coarsely chopped

2 ribs celery, coarsely chopped

2 cloves garlic, coarsely chopped

4-6 cups (or more!) chicken broth (Vegetable broth may be

1 (14.5-oz) can diced tomatoes with its juice

1/2 cup pearled barley (farro or regular barley may be

1 teaspoon dried oregano

Salt and pepper to taste

4 cups baby kale, washed and chopped (fresh baby spinach or
Swiss chard may be substituted)

1 (15.5-oz) can reduced-sodium white beans, drained (such
as Northern beans or Cannellini beans)

1 tsp. lemon zest

1 Tbsp. freshly squeezed lemon juice

Garnishes: Crumbled feta or shaved Parmesan cheese


Heat olive oil in a large pot on medium-high heat until oil
begins to shimmer. Place carrots, onion, celery, and garlic in pan; cook and
stir 3 minutes.

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.

To serve: Place soup in serving bowls;
top with crumbled Feta or Parmesan cheese, if desired.

(Visited 308 times, 1 visits today)

View Comments

Recent Posts

Mother’s Day: a year-long celebration

Mother’s Day isn’t an Armenian celebration. It’s one of those American “Hallmark” events – buy…

3 weeks ago

The ARAM Sandwich celebrates its 50th Anniversary!

When TheArmenianKitchen.com began in 2009, one of the earliest posts I wrote was about the…

3 months ago

Tahnabour (Yogurt Soup) from Marian Amiraian

Sometimes people are lucky enough to be in the right place, at the right time.…

4 months ago

Apricot Logs – a Holiday Favorite!

This recipe first appeared on The Armenian Kitchen website in December, 2015. It's been one…

6 months ago

Cranberry Pomegranate Sauce

Thanksgiving is decidedly an American holiday highlighted by the Macy’s Thanksgiving Day Parade and football…

7 months ago

Vivian’s Homemade Armenian String Cheese

Armenian String Cheese Vivian Vezirian-Hovsepian is an amazing cook! Her yalanchi recipe is to-die-for, as…

7 months ago

This website uses cookies. find out more.