Directions:
In a medium saucepan, bring stock to a boil over high heat. Reduce heat to medium.
Add tomatoes, potato and carrot to pot. Simmer until vegetables are tender, for about 15 minutes.
Add green beans and squash to pot; cook until tender, for about another 5 minutes. Stir in salt and pepper.
Ladle soup into individual serving bowls. Add 1 tablespoon sour cream to each serving. Divide egg and chives equally among bowls. Serve immediately.