In a large stock pot, heat the olive oil on medium heat. Add the vegetables and spices and toss to coat. Cook for 3 to 4 minutes. Add enough water to generously cover the mixture. Cover the pot and bring to a boil. Reduce to a simmer and let it cook for at least 1 hour, up to 3 hours. Remove from heat and allow to cool.
Pour the broth through a fine-mesh sieve and divide among containers. May be frozen for later use.