Step 1

Heat a stock pot over medium heat. Cook the onion 3 to 4 minutes, stirring occasionally, until it begins to soften. Add the mushrooms and salt and cook for another 3 to 4 minutes, stirring occasionally.

Step 2

Add the pepper and garlic and cook for another 1 to 2 minutes, stirring frequently. Add the spinach, tomatoes, and carrots. Cook until the spinach begins to wilt but vegetables still retain their bright colors.

Step 3

Add the water, broth, tamari, and beans. Stir to combine. Bring to a simmer, and cook 7 to 10 minutes. Turn off heat.

Step 4

Ladle some broth into a serving bowl. Add the miso to the bowl, and stir to dissolve. Ladle more soup and vegetables into the serving bowl. Garnish as desired and enjoy.