Easy recipe Light Vegetable Broth

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three one/about two quarts water (Recipes by ingridients water) (about fourteen cups)about two whole large leeks, trimmed, halved lengthwise, sliced (about six cups)one pound carrots, peeled, cut into one/about two-inch roundsabout two medium potatoes (about ten to eleven ounces total), scrubbed, dicedabout two large unpeeled onions (one one quarter to one one/about two pounds total), cut into one-inch cubesthree large celery stalks, slicedabout two large parsnips, peeled, cut into one/about two-inch slicesone cup chopped fennel stalks and fronds (reserve bulb for another use)one cup coarsely chopped fresh Italian parsley (Recipes by ingridients parsley) (with stems)six garlic (Recipes by ingridients garlic) cloves, peeledone bay leafone teaspoon dried thymeone teaspoon fine sea saltone teaspoon whole black peppercornsthree fresh mint (Recipes by ingridients mint) sprigs (optional). . Light Vegetable Broth.