Use up an abundance of vegetables from your garden with this soup. The choice of what to include is yours, but adjust cooking times when vegetables are added to keep them from overcooking.
Pour stock into soup kettle. Tie basil, garlic, peppercorns, and bay leaf in cheesecloth and add to stock. Bring to a boil, reduce heat, and simmer 20 minutes, partially covered. Add beans and carrots, and simmer 10 minutes. Add zucchini, tomatoes, and onion, and simmer 10 minutes longer. Remove cheesecloth. Garnish with yogurt or sour cream.