1 med. onion, chopped
3/4 c. celery, chopped
1 clove garlic, minced
1/4 c. butter
6 c. beef stock or broth
1 lg. can tomatoes, chopped
3/4 c. dry lentils, rinsed
3/4 c. pearl barley, rinsed
1/2 tsp. each crushed rosemary and oregano
3-4 med. carrots, sliced
1 c. Swiss cheese, shredded

In large Dutch oven, cook onion, celery and garlic in hot butter until tender. Add all other ingredients, except carrots and cheese. Bring to a boil; reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer 15 minutes or more until carrots are tender. Ladle into soup bowls and top with cheese. Serve.