POTATO-BEAN AUTUMN SOUP

What you need: 

5 medium russet potatoes, diced

2 medium onions, diced

1-2 medium pickles

1 teaspoon salt

1 teaspoon pepper

2 medium carrots sliced thinly

1 can white or brown beans

1/2 cup freshly cut parsley

1 quart vegetable stock

3 cloves garlic

Cut potatoes and carrots.

Cut pickles.

Cut onion.

Rinse beans and chop parsley.

Heat the broth, salt it, add carrots and cook for 5-6 minutes.

Add the potatoes and cook the vegetables until everything is almost ready.

Onions can be fried in olive oil, but if you prefer healthy food,  put into the broth raw onions, beans and pickles.

When vegetables are almost ready put chopped garlic on taste and parsley.

 Enjoy!