3/4 c. chopped onion
3/4 c. chopped celery
1 clove garlic, minced
1/4 c. butter
6 c. water
1 (28 oz.) cut up canned tomatoes
3/4 c. dry lentil, rinsed & drained
3/4 c. pearl barley
6 vegetarian bouillon cubes
1/2 tsp. crushed, dried rosemary
1/2 tsp. crushed, dried oregano
1/4 tsp. pepper
1 c. thin sliced carrots
1 c. shredded Swiss cheese, optional

In a 4 quart Dutch oven, cook onion, celery and garlic in hot marinade until tender. Add water, undrained tomatoes, lentil, barley, bouillon cubes, rosemary, oregano and pepper. Bring to a boil; reduce heat. Cover and simmer 45 minutes. Add carrots and simmer for additional 15 minutes or until carrots are tender. Ladle into soup bowls and top with cheese. Makes 5 servings.