Vegetable minestrone soup

1 leek, white part only, chopped

2 cloves garlic

1 can (28 oz) tomatoes, crushed

4 red potatos, quartered

2 carrots, sliced

1 celery stalk, sliced

1/2 cup barley

1-1 / 2 cups corn

1 cup (frozen) peas

1 can (16 oz) white beans (drained)

1 teaspoon bazil

1 bay leaf

1 tablespoon salt

1 teaspoon black pepper