Rinse all vegetable scraps thoroughly under cold water to remove any dirt. Remove any moldy or spoiled pieces.

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

Add the vegetable scraps, diced mixed vegetables, and canned tomatoes to the pot. Stir to combine with the aromatics.

Pour in the vegetable broth or water. Add dried herbs, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered for 35-40 minutes until all vegetables are tender.

For a clear broth, strain out the vegetable scraps and keep the flavorful liquid with the diced vegetables. For a thicker soup, use an immersion blender to partially blend the soup to desired consistency.

Taste the soup and adjust salt, pepper, and herbs as needed. Add a squeeze of lemon juice for brightness if desired.

Ladle the hot soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or crusty bread on the side.