Lentil Barley Soup

• 3/4 cup onion, chopped
• 3/4 cup celery, chopped
• 1 garlic clove, minced
• 2 tablespoons butter or 2 tablespoons margarine
• 6 cups beef broth or 6 cups vegetable broth
• 1 (28 ounce) can chopped tomatoes
• 3/4 cup dry lentils
• 3/4 cup pearl barley
• 1/2 teaspoon rosemary, crushed
• 1/2 teaspoon oregano, crushed
• 1/4 teaspoon pepper
• 1 cup carrot, thinly sliced
• 1 cup swiss cheese, shredded (optional)

1. In a large (4 quart) pan or dutch oven melt butter (or margarine).
2. add onion, celery, and garlic.
3. cook until tender.
4. add all remaining ingredients except cheese.
5. bring to a boil.
6. reduce to simmer for 45 minutes.
7. serve and top with cheese.
8. For Vegetarian/Vegan use the Vegetable stock as your choice not the beef, and for Vegan also omit the cheese and use a non dairy Margarine. For Lacto Vegetarians you don't need to change the dairy or cheese.

onion, celery, garlic, butter, beef broth, tomatoes, dry lentils, pearl barley, rosemary, oregano, pepper, carrot, swiss cheese

Taken from www.food.com/recipe/lentil-barley-soup-233369 (may not work)