Ingredients
-
3/4 cup onion, chopped
-
3/4 cup celery, chopped
-
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 swiss cheese, shredded
-
1 garlic clove, minced
-
1 cup carrot, thinly sliced
Instructions
- 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.