In a large, heavy bottomed pot, heat olive oil over medium heat. Add all the vegetables and cook, stirring frequently, for 6 to 7 minutes, until they begin to soften. Add fennel seeds, bay leaf, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally. Strain all solids from the liquid, discarding solids and reserving broth. Broth can be kept in the refrigerator for 1 week or frozen for up to 2 months. By "Karen C. Greenlee" on Mar 14, 1999. Recipe by: Veggie Life March 1999