3/4 c. chopped onion and celery
1 clove garlic, minced
1/4 c. butter
6 c. water
1 (28 oz.) can tomatoes
5 beef bouillon cubes
3/4 c. Pearl Barley
1 c. dry lentils, rinsed
Dash of pepper, Rosemary, oregano
1 c. sliced carrots
1 ring sausage, cut in chunks

In heavy kettle saute onion, celery, garlic in butter until tender. Stir in tomatoes, parsley, lentils, and spices. Bring to a boil and simmer about 1 hour. Add carrots and meat. Simmer another 1/2 hour or longer. When serving can top with grated cheese. Serve with garlic toast. MMMMM!