-Bring 2 cups broth and 1 tsp sea salt to boil in medium saucepan.
-Mix in 1 cup pearl barley, rinsed, drained.
-Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes.
-Peel and chop into small cubes until you have 1.5 cups, any of the following:
-Dice 1 small onion.
-Dice then sauté 4-6 strips of bacon in large pot over medium heat until brown and crisp.
-Using slotted spoon, transfer bacon to paper towels.
-Pour off all but 3 TBS drippings from pot.
-Add cubed vegetables and the onion and sauté 12-15 minutes until vegetables are soft.
-Add the barley, along with:
2 tsp fresh lemon juice
a pinch of dried rosemary
-Stir 2 minutes.
-Mix in bacon; season with ssea alt and pepper.