Ingredients:

• 2 pounds of water
• 1 tablespoon of salt
• 1/2 teaspoon of black peppercorns
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of dried basil
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon of dried rosemary
• 1/4 teaspoon of dried mustard
• 1/2 pound of fresh watermelons, diced
• 1 tablespoon of lemon juice
• 1 tablespoon of sugar
• 1 tablespoon of fresh mint leaves

Instructions:

1. In a large pot, bring the water to a boil.
2. Add the salt, black peppercorns, oregano, basil, thyme, rosemary, and mustard.
3. Reduce heat to low and simmer for 15 minutes, or until the water is absorbed and the vegetables are tender.
4. Add the watermelon, lemon juice, sugar, and mint leaves to the pot.
5. Simmer for 5 minutes, or until the watermelon is heated through.
6. Serve hot.

Tips:

• For a more intense flavor, use all of the herbs and spices listed in the recipe.
• You can also add other vegetables to the soup, such as carrots, celery, or bell peppers.
• Serve with a side of crusty bread or a slice of crusty bread.