Vegetarian Lentil-Barley Soup - cooking recipe

Ingredients

3/4 c. chopped onion
3/4 c. chopped celery
1 clove garlic, minced
1/4 c. margarine
6 c. water
28 oz. can tomatoes, cut up
3/4 c. lentils, rinsed and drained
3/4 c. pearl barley
6 vegetarian bouillon cubes
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1 c. thinly sliced carrots
1 c. shredded Swiss cheese

Preparation

In a 4-quart Dutch oven, cook onion, celery and garlic in hot margarine until tender.
Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano and pepper.
Bring to boiling, reduce heat, cover and simmer for 45 minutes.
Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese.
Serves 5.