3/4 c. onions, chopped
3/4 c. celery, chopped
1 clove garlic, minced
1/4 c. butter
6 c. water
1 (28 oz.) can tomatoes, cut up
3/4 c. dry lentils, rinsed
3/4 c. pearl barley
6 beef bouillon cubes
1/2 tsp. rosemary
1/2 tsp. oregano
1/4 tsp. pepper
1 c. carrots, thinly sliced
1 c. Swiss cheese, shredded

In large Dutch oven, cook onion, celery and garlic in hot butter. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano and pepper. Bring to boil then reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes. Ladle into soup bowls and top with cheese. Serves 5.