Heat vegetable oil in a large pot over medium heat. Add onion; cook until lightly browned. Add crushed tomatoes, water, cabbage, sausage, carrots, celery, beans, tomato sauce, and rice. Add bouillon; stir until dissolved. Season with bay leaf, thyme, and salt. Bring to a boil. Reduce heat to low; cook until vegetables are tender and rice is cooked, at least 1 hour.