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Dinner recipe · from the recipe book

Lemony Kidney Bean Soup with Barley and Dill

A bright tomato broth with tender kidney beans, chewy pearl barley and soft vegetables, finished with lemon, fresh dill and a salty sprinkle of feta.

Lemony Kidney Bean Soup with Barley and Dill

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2½ medium150 gCarrotsdiced
  • 2½ stalks100 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tsp2 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • 14½ oz411 gDiced tomatoes, canned
  • 3 cups660 gVegetable broth
  • 1½ cups360 gWater
  • ½ cup100 gPearl barley, dryrinsed
  • 3 cups475 gKidney beans, canned, drained and rinsed
  • 3 cups loosely packed90 gBaby spinach
  • 2 tbsp30 gLemon juice
  • 1 cup sprigs8 gFresh dillchopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: dice the onion, carrot and celery, mince the garlic, rinse the barley, chop the dill and crumble the feta.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 8 minutes.
  3. Add the garlic, tomato paste, oregano and red pepper flakes and stir for 1 to 2 minutes until the paste darkens slightly.
  4. Pour in the canned tomatoes, vegetable broth and water, then stir in the barley. Bring to a boil, cover, and simmer gently for 25 minutes.
  5. Add the kidney beans and simmer uncovered for 10 more minutes, until the barley is tender.
  6. Stir in the spinach until wilted, then add the lemon juice, salt and black pepper.
  7. Ladle into bowls and top each with the dill and feta.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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