Easy recipe Barley Soup with Greens, Fennel, Lemon, and Dill

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four cups watereight cups (or more) or good-quality canned vegetable broth (such as Swanson), dividedabout one cup (scant) pearl barley (Recipes by ingridients barley) (about six ounces), rinsedabout one teaspoon (scant) fine sea salt plus additional for sprinklingabout two tablespoons extra-virgin olive oil plus additional for drizzlingthree cups chopped onionseight cups coarsely chopped stemmed kale leaves (about one seven-ounce bunch)six cups coarsely chopped stemmed chard leaves (about one seven-ounce bunch)five cups spinach (Recipes by ingridients spinach) leaves (about five ounces)three/four cup sliced green onionsabout one/about two cup chopped fresh dillabout one/about two cup chopped fresh fennel frondsthree tablespoons chopped fresh mintabout one to about two tablespoons fresh lemon juiceabout one seven-ounce package, feta (Recipes by ingridients feta) cheese (Recipes by ingridients cheese) crumbled. .