If beans is fresh should be boiled, drain in a colander and then cut into pieces.
Chop the onion, leek cut into slices. Bulgarian pepper (I had half yellow and red) cut into strips carrots - sliced. Cut eggplant lengthwise into 4 pieces and then cut across into slices.
Half the oil to heat in a deep saucepan and fry onions until Golden, add carrots and sauté 3 minutes.
Then add the remaining oil, add eggplant.
And bell peppers and continue frying for 4-5 minutes.
Add the cooked or thawed green beans and saute 5 minutes.
Spread vegetable mixture in a saucepan, add corn and leeks.
Pour 2 liters of boiling water or vegetable broth, bring to a boil.
Salt and pepper to taste, add thyme and cook over low heat until tender, about 10 minutes. For 2-3 minutes until cooked put a few leaves Bay leaf.
Ready soup remove from heat, add chopped garlic, cover and let stand 15 minutes.