Potato, bean, and tomato soup

Easy and tasty! It helps to cut all the vegetables first...

Slice thinly

3 onions

and fry with spray oil over low heat until browned. Dice

4-5 ounces of mushrooms,
2-3 medium potatoes

and add to the onions, continue to fry. Once the mushrooms have reduced, cover with water, and

1 tablespoon nutritional yeast flakes,
1 teaspoon marmite.

Increase the heat, and simmer until the potatoes soften. Meanwhile, place

1 can chick peas (with their liquid),
1 can tomatoes,
1/2 teaspoon salt,
sage,
black pepper, and
1/4-1/2 teaspoon chili powder

in the blender, and puree until smooth. Once the potatoes are cooked, mash in the pot, add the puree and thinly shredded

swiss chard,

and simmer briefly, before serving with crackers.