3/4 c. chopped onion
3/4 c. chopped celery
1 clove garlic
1/4 c. Canola oil
6 c. water
1 (28 oz.) can tomatoes
1/2 c. dry lentils, rinsed and drained
1/2 c. pearl barley
6 veg. bouillon cubes
1/2 tsp. rosemary
1/2 tsp. oregano
1/4 tsp. pepper
1 c. thinly sliced carrots
1 c. shredded Swiss cheese (for topping)

In 4 quart Dutch oven, cook celery, onion, and garlic with rest of ingredients, except the carrots. Bring to boil; simmer 45 minutes. Add carrots and simmer 15 minutes more. Ladle soup and top with cheese.