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 barely
6 vegetarian bouillon cubes
1/2 tsp. dried rosemary (crushed)
1/2 tsp. drained 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 until carrots are tender. Ladle into soup bowls and top with cheese.