A quick and easy vegetarian soup. Mixed vegetables are simmered in a vegetarian broth with egg noodles.
4 cups frozen mixed vegetables
5 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon black pepper
2 vegetarian bouillon cubes
3 ounces uncooked egg noodles
Combine the mixed vegetables, water, salt, basil, black pepper, and bouillon cubes in a large saucepan over medium-high heat. Bring the soup to a boil.
Add the egg noodles to the soup. Cook, stirring occasionally, until the liquid returns to a boil. Reduce the heat to a simmer, cover the pan, and let the soup cook for 10 minutes or until the noodles are tender.
Serve the soup hot.
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