Fresh Herb Soup

A few days ago we took a beer cooler we hadn't used in two seasons and converted it into my new, beautiful herb garden. I was so tickled to have this abundance of fresh herbs that I needed to come up with something that I could put them in asap..Except, story of my life on a Thursday, all that was left in the fridge were the scraps of vegetables I had used for this weeks dinners. SO, too avoid heading towards the grocery store and ending up in a restaurant, I threw the slow cooker on and made a yummy herbed soup. Mission accomplished.

Ingredients:

3 baby bok choy chopped
1 ear of corn
1 green zucchini cut into quarters
1/2 medium size red onion chopped
1/2 fresh jalapeno chopped
3 cloves fresh garlic diced
1 tablespoon fresh dill
1 tablespoon fresh thyme
2-3 fresh basil leaves
1 fresh sage leaf
1 tablespoon fresh flat leaf parsley
1 tablespoon fresh curly leaf parsley
16 oz vegetable stock
1 tablespoon extra virgin olive oil
1/4 of a fresh lemon squeezed
salt/pepper

Directions:

In a slow cooker or large pot, heat oil and then add onions, fresh corn, zucchini, garlic and bok choy

Saute for 5-10 minutes or until slightly tender, coat with lemon juice and stir

Add the vegetable stock, all herbs, salt and pepper. Allow to cook over medium for at least 20 minutes (I let sit in the slow cooker for an hour)