Lentil Barley Soup - cooking recipe

Ingredients

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)

Preparation

In a large (4 quart) pan or dutch oven melt butter (or margarine).
add onion, celery, and garlic.
cook until tender.
add all remaining ingredients except cheese.
bring to a boil.
reduce to simmer for 45 minutes.
serve and top with cheese.
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.