JARLSBERG ZIPPY LENTIL SOUP

2 teaspoons olive oil
1 cup chopped onion
2 teaspoons chopped garlic
1/2 cup (pearl) barley
1/2 cup lentils
1 (16 oz.) can crushed tomatoes
1/2 teaspoon marjoram
1/4 teaspoon black pepper
2 cans (13 3/4 oz. each) beef broth, defatted
1 cup chopped celery
1 1/2 cups (6 oz.) shredded Jarlsberg Lite cheese (for serving)

Heat oil in large saucepan and saute onion and garlic 2 minutes.

Add barley and saute 2 minutes longer.

Add next five ingredients and bring to a boil. Simmer, covered, 30 minutes.

Add celery an simmer 10 minutes longer.

Sprinkle about a 3/4 cup Jarlsberg Lite on each serving.

Makes 7 cups
From: Recipelink.com
Source: Recipe pamphlet: Great Cheese Recipes from Jarlsberg Lite, Norseland, Inc.