Vegetable Beef Noodle Soup

INGREDIENTS:
1 lb lean ground beef
1 small onion finely diced
1 teaspoon salt
½ teaspoon black pepper
1 can (15 oz) Italian style stewed tomatoes
2 cans (15 oz each) beef broth
1 can (15 oz) petite diced tomatoes do not drain
1 can (15 oz) mixed vegetables drained
1 teaspoon dried basil
1 teaspoon dried parsley
1½ cups uncooked egg noodles
INSTRUCTIONS:

Brown the ground beef, onion, salt, and pepper in a large soup pot over medium-high heat. Crumble beef as it cooks. Once beef is no longer pink drain the grease.
Blend up the can of stewed tomatoes in a blender and add to the soup pot with the cooked beef. Add the beef broth, diced tomatoes, mixed vegetables, basil, and parsley. Bring to a boil.
Once boiling, stir in the uncooked egg noodles, and cover the pot with a lid. Turn heat to low and let the soup cook for 12-15 minutes.