Add the tomatoes, beef broth and wine. Stir well and then add the parsley, basil and thyme. Season with salt and pepper. Add the vegetables: potatoes, celery, green beans, carrots, parsnips and cabbage (and any other optional veggies). Stir well to combine and bring to a boil. Reduce heat to low, cover and simmer for 1½ hours, stirring occasionally, until the vegetables are all tender and the soup broth has fully developed. Enjoy.