Mixed Vegetable (clean-out-the-'fridge) Soup

This time I used the chopped vegetables listed below, but it's a great soup to use for whatever you have that's getting past its prime.

2 c onion
1/2 c celery
1 c carrots
3/4 c tiny Brussel's sprouts - quartered
2 c cabbage
1/4 small green pepper
1 mini red pepper
1 lg potato
1 14.5 oz can petite diced tomatoes
1/4 t ground rosemary, pepper, chicken soup base (if needed)

3/4 c sour cream (optional)

Saute the vegetables in 1 T each of butter and peppered olive oil for about 10 minutes. Add the tomatoes and juice plus 1 can of water. Simmer, covered 45-60 minutes, then check the flavor. Add any seasonings and a little chicken soup base. Serve as is or add sour cream now. . .Lin