3/4 c. chopped onion
3/4 c. chopped celery
1 clove garlic, minced
1/4 c. butter
6 c. water
1 (28 oz.) can tomatoes, cut up (don't drain)
3/4 c. dry lentils, rinsed and drained
3/4 c. pearl barley
6 vegetarian bouillon cubes
1/4 tsp. dried rosemary (crushed)
1/2 tsp. dried oregano (crushed)
1/4 tsp. pepper
1 c. shredded Swiss cheese (for topping)

Add carrots, if you want to. Cook and simmer 45 minutes. Top with cheese in soup bowl.