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 vegetarian bouillon cubes
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.