3/4 c. chopped onion
3/4 c. chopped celery
1-2 cloves garlic, minced
1/4 c. butter
6 c. water
1 (28 oz.) can crushed tomatoes
3/4 c. dry lentils, rinsed & drained
3/4 c. pearl barley
6 cubes beef bouillon
1/2 tsp. dried rosemary, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. pepper
1 c. thinly sliced carrots
1 c. shredded Swiss cheese

Saute onion, celery and garlic in butter in a 4 quart Dutch oven. Add water, tomatoes, lentils, barley, bouillon cubes, rosemary, oregano and pepper. Bring to a boil; reduce heat, cover and simmer 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese.