Place the water, onion and garlic in a large pot. Cook, stirring occasionally, until onion is softened slightly, about 5 minutes. Add tomatoes (including tomato liquid) and seasonings. Cook for 5 more minutes. Add garbanzo beans, squash and tomato juice. Cover and cook for 30 minutes, until squash is tender. Stir in spinach and cook until softened, about 2 to 3 minutes.
In a bowl, combine the fungus, lilies, and mushrooms. Next, pour boiling water over them and let them soak for 20 minutes. Drain and discard the water. Squeeze all ingredients dry. Sliver the mushrooms.
In a kettle over medium heat, bring the vegetable broth to a simmer. Add the fungus, lilies, mushrooms, and bean curd. Simmer, uncovered for ten minutes. Mix the cornstarch with the cold vegetable broth and stir into soup until it thickens and clears. Add the soy sauce, pepper, and vinegar.
To serve: In a small bowl, beat the egg with the water and pour into the simmering broth in a slow steady stream. Turn off the heat at once. Stir and ladle into bowls.
Wash, sort and generally pick over the dried beans, discarding debris. Place the beans in a pot with 2 quarts of water; bring to a boil. Cover, reduce to a gentle simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes. Remove from the heat.
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes. Add the garlic and reduce the heat and cook, stirring frequently, until the aroma is released.
Pour the red beans and cooking liquid into the stockpot, along with the chili peppers, parsnips and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes. Add the remaining vegetables and 1 teaspoon of salt. Simmer until all the vegetables are soft, about 10 to 15 minutes longer. Ladle into large bowls and serve hot with a dollop of salsa.