Chunky Vegetable Soup

• 3 Tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic, Finely Chopped
• 1/2 teaspoons Dried Thyme
• 1 whole Large Onion, Finely Chopped
• 1 can (28 Oz. Size) Crushed Tomatoes
• 3 whole Medium Carrots, Roughly Chopped
• 2 stalks Celery, Roughly Chopped
• 2 whole Turnips, Roughly Chopped
• 1/4 heads Cabbage, Roughly Chopped
• 7 cups Vegetable Broth
• Other Dried Herbs Like Basil, Oregano And Parsley, To Taste
• Salt And Pepper, to taste

1. In a large pot over high heat, add oil, garlic, dried thyme and onions. Cook for 4-6 minutes until onions soften 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.
2. Once it's boiling, lower heat to a simmer, cover the pot and cook for an hour. Check on your soup once in a while and stir to make sure veggies aren't burning at the bottom of the pot. Before serving, taste it and season with salt and pepper if needed.
3. Can also be served with some fresh chopped parsley and Saltines.

olive oil, garlic, thyme, onion, tomatoes, carrots, stalks celery, whole turnips, cabbage, vegetable broth, herbs, salt

Taken from tastykitchen.com/recipes/soups/chunky-vegetable-soup/ (may not work)