Lentil Barley Soup

3/4 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
1/4 cup butter
6 cups water
1 28-oz can tomatoes, cut up
3/4 cup dry lentils, rinsed and drained
3/4 cup pearl barley
6 vegetarian (or chicken) bouillon cubes
1/2 tsp dried rosemary, crushed
1/2 tsp dried oregano, crushed
1/4 tsp pepper
1 cup thinly sliced carrots
1 cup shredded Swiss cheese

Cook onion, celery and garlic in hot butter till tender. Add all but carrots and cheese and bring to boil. Cover and simmer 45 minutes. Add carrots and simmer for 15 minutes more. Top with cheese and serve.

Submitted by Brooke Williamson