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 & 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 (optional)

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 45 minutes. Add carrots and simmer for 15 minutes longer or just until carrots are tender. Ladle into soup bowls and top with cheese.