3/4 c. chopped onion
3/4 c. chopped celery
1 clove garlic, minced
1/4 c. butter
6 c. water
2 cans beef broth
1 (28 oz.) can crushed tomatoes
3/4 c. lentils, rinsed and drained
3/4 c. pearl barley
1/2 tsp. oregano, crushed
1/2 tsp. rosemary, crushed
1/4 tsp. pepper
1/4 tsp. sugar
Ham hocks (optional)
1 c. thinly sliced carrots
Shredded Swiss cheese

Saute onion, celery, and garlic in butter until tender. Add remaining ingredients (except carrots and cheese). Bring to boil. Reduce heat and simmer 1 1/2 hours. Add carrots and simmer 15 minutes more until tender. Before serving, top with cheese. Serve with rolls and butter.