If the beans are fresh, they should be boiled, thrown into a colander, and then cut into pieces.
Finely chop the onion, cut the leek into slices. Bulgarian pepper (I had yellow and red in half) cut into strips, carrots - slices. Cut the eggplant lengthwise into 4 pieces, and then cut across into slices.
Heat half of the oil in a deep saucepan and fry the onion until golden brown, add the carrots and simmer for 3 minutes.
Then pour in the remaining oil, add the eggplant.
And bell pepper and continue to fry for 4-5 minutes.
Add the cooked or thawed green beans and fry for 5 minutes.
Put the vegetable mixture in a saucepan, add corn and leeks.
Pour 2 liters of boiling water or vegetable broth, bring to a boil.
Add salt and pepper to taste, add thyme and cook over low heat until tender, about 10 minutes. 2-3 minutes before cooking, put a few leaves of bay leaf.
Remove the finished soup from the heat, add the chopped garlic, cover and let stand for 15 minutes.
