Still in winter’s grip? Try this barley, potato, and arugula soup. It’ll warm you up while hinting of spring’s coming produce. Pair whole grains with spring vegetables and hearty greens for easy meals like this soup that taste as good as they are for you!
Makes
6 servings
Total Time
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Ingredients
BOIL:
ADD:
STIR IN:
Test Kitchen Approved
Test Kitchen Tip
If you want the truest whole-grain barley, look for those labeled “hulled” or “hulless,” meaning as much of the grain as possible is left intact.
Instructions
Boil broth and barley in a large pot over high heat. Once boiling, reduce heat to medium and simmer 50–55minutes.
Add potatoes, carrots, fennel, and leeks and simmer until fork-tender, 15–20minutes more.
Stir in arugula, dill, lemon juice, and salt. Season soup with pepper and garnish each serving with lemon zest.
Since barley takes longer to cook, simmer it in broth before adding veggies so they don’t get mushy.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 225
% Daily Value*
Total Fat 1g 1%
Cholesterol 0mg 0%
Sodium 602mg 25%
% Daily Value*
Carbs 49g 16%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.
