3/4 c. onion, chopped
3/4 c. celery, chopped
1/4 c. butter
2 c. crushed tomatoes
2 c. water or tomato juice
1 c. McKay's chicken broth
3/4 c. lentils, rinsed
3/4 c. barley
1 tbsp. rosemary
3/4 c. shredded carrots

In large pot saute onion and celery in butter. Add remaining ingredients except carrots, cover and simmer for 35 minutes, stirring occasionally. Add carrots, cover and cook five more minutes. Makes 4 or 5 servings.