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
3/4 c. dry lentils, rinsed and drained
3/4 c. pearl barley
6 vegetable bouillon cubes (beef flavored)
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

In a 4 quart Dutch oven, cook onion, celery and garlic in hot butter until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese. Makes 5 servings.

You may wish to cut this down to 4 cubes. You may wish to saute the vegetables in water rather than in butter and increase the over all amount of water that makes up the soup broth. You may also wish to include 1/3 cup tomato paste.