Intro to Autumn Soup

Ingredients:
2 large potatoes, peeled and cubed
3 carrots, peeled and chopped
1 lb. chicken breast tenders, chopped
1 can pinto beans, drained and rinsed
2 cloves garlic, finely chopped
1 tsp dried sage
2 tsp dried bay leaves
1 tsp dried parsley
Salt & pepper
2 cans vegetable broth
1 1/2 C. whipping cream
1 Tbsp. olive oil

-Heat oil in large pot and add garlic, cook until beginning to brown, add chicken and cook until done
-Add potatoes, beans and carrots along with sage, parsley, salt & pepper and cook for 3 minutes
-Add broth along with 2 cans of water (just fill the cans with water when you empty the broth), add bay leaves and bring to a boil
-Add cream, continue to let boil another 2 minutes, stirring often
-Reduce heat, cover, and let simmer 20-30 minutes until vegetables are soft and soup is beginning to thicken
-Serve! :)