In a large pot over high heat, add oil, garlic, dried thyme and onions. Cook for 4-6 minutes until onions softens and become clear. Add the crushed tomatoes and stir. Add everything else; carrots, celery, turnips, cabbage, vegetable broth and dried herbs. Season with a little salt and bring to boil.
Bring to boil, cover and lower heat to a simmer. Cook for 25 minutes or until vegetables are cooked through. Check on your soup once in a while and stir to make sure veggies aren’t burning at the bottom of the pot.
Season with salt and pepper and serve.
This chunky vegetable soup can also be served with fresh chopped parsley and crackers.