Andy's Vegetable Stock

Heat olive oil over medium heat in a large pot. Add vegetables, and saute until lightly browned. Stir in parsley, marjoram, thyme, bay leaves, and cold water. Bring pot to a boil, reduce heat, cover, and simmer for 1 hour.

Strain stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze vegetables to extract all liquid; discard vegetables.

Use immediately, or freeze for later use.