1 pound frozen mixed vegetables
4 cups low-sodium vegetable juice
8 ounces alphabet pasta
2 tablespoon fresh-chopped herbs (thyme, oregano, basil, and/or parsley)
Place the vegetables, vegetable juice and alphabet pasta in the soup pot. Bring to a boil, reduce to a simmer.
Cook all together over medium heat until the pasta and vegetables are tender, about 8-10 minutes. Stir in the fresh herbs. Serve hot.