Freezer Soup - Sunshine in the Kitchen

Somehow I always buy too many vegetables. So there is the odd zucchini left, two carrots, half a red or yellow pepper, a celery stalk - you know how it is. But since I think it is kind of sinful to just discard these leftovers, I am forever chopping and freezing them. And then one day the freezer is so stuffed with little bags I don't find anything else in there anymore.
That is the day of what has become known as the "Freezer Soup" in our house, to which, I am happy to report, my OH is always very much looking forward to.
I just empty all those little bags into a big pot, add water and vegetable stock and bring everything to the boil, then let simmer for about 10 or 15 minutes. If there is a sausage lying around (think Saucisse de Morteau or Kielbasa) I cut it into chunks and add it to the soup. Even better,  if there is still some Pistou left over in the freezer from last summer, it is added just before serving the soup. Pistou is the Provençal version of Pesto, but without the pine nuts and even the addition of cheese is optional here.
But the smell! Pistou is the quintessential perfume of summer in Provence, so no matter when I serve this soup there is sunshine in the kitchen!