1. 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.

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

3. Use immediately, or freeze for later use.