Clean the vegetables and chop them roughly into l-inch chunks.
Heat a soup pot and add the oil, vegetables, yeast, garlic, and herbs and cook over medium/heat for 5 to 10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock, just watch carefully so they do not burn.
Add 2 teaspoons salt and 2 quarts cold water and bring to a boil.
Lower the heat and simmer, uncovered, for 30 minutes.
Strain and compost the used vegetable scraps if you can.