Cook until soft. Blend until smooth

Sweat the leek, bell pepper, celery,and carrots in a small amount of butter or olive oil. Add the broth and canned tomatoes; stir in the herbs. Bring to a simmer; add the fresh vegetables, the canned vegetables and then the frozen vegetables.
Add the optional vegetables and/or pasta. Simmer for about 30 minutes. Serve in soup bowls. Refrigerate the leftovers. This soup will keep quite a while. For future meals, heat only the amount to be served. Leftover servings can be microwaved. Vary the vegetables to suit your taste and availability. Other than the first four ingredients, the remainder can be kept on hand. If leeks aren't available replace with diced onion.

Blend all ingredients until smooth in a blender or food proseser