2 tbs extra-virgin olive oil
1/2 cup chopped onions
1 1/2 cups vegetable broth
3/4 cup quick cooking pearl barley
2 cups small broccoli florets
1 16 oz can great northern beans or other white beans, drained and rinsed
1 can diced tomatoes
dill
salt to taste
- Heat oil in a large skillet over medium heat.
- Add onion. cover and cook until softened, about five minutes.
- Add broth and barley and bring to a boil.
- Decrease heat to low and add salt to taste. [You will need more salt if using water instead of broth.]
- Cover and simmer for 5 minutes.
- Add broccoli, cover and continue cooking until broccoli is cooked and barley is tender, about 5 minutes more.
- Stir in the beans, tomatoes and dill and heat until hot.