If you're using dry beans, soak them in water for at least an hour and then pre-boil them for at least an hour before adding to the soup.
In a large pot, heat the olive oil over medium heat. Add the onion, stir often, and cook for about 5 minutes until it softens and starts to brown.
Mix in the garlic, smoked paprika, thyme or oregano, carrot, bell pepper, and vegan meat chunks. Stirfry for another 5 minutes or so to start to soften the veggies and brown the vegan meat.
Next, add the tamari, nutritional yeast, red wine, salt and pepper, bay leaf, tomato paste, flour, water, and beans. Mix well, cover, and bring to a boil.
Then the heat down to low and simmer for at least 1 hour to develop the flavors, then add the baby spinach, taste to adjust salt, and serve hot. Enjoy your bowl of comforting love!