Heat avocado oil in a large pot over medium-high heat. Add onions, carrots, and celery and cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Add mushrooms and cook for additional 6 minutes.
If using, cook pasta according to package instructions.
Add cumin, potatoes, and bay leaves to vegetables. Add cooked meat, if using. Pour broth and stir.
Close the lid and bring to a boil on high heat. Reduce heat to low and simmer for 2-3 minutes until the potatoes are fork tender.
Remove from heat and add remaining ingredients: zucchini, bell peppers and parsley. Season with salt and pepper.
Close the lid and set aside for 10-15 minutes before serving to allow all flavors to blend.
To add grain pasta to soup: cook 8 ounces of pasta according to package instructions. Drain and rinse before adding to soup.
You may add additional previously cooked meat such as leftover roast chicken, pork, beef, or lamb. If using, add with the potatoes to give ample time to reheat and blend with other ingredients.
Feel free to use whatever seasonal vegetables are available to you: zucchini, bell peppers, asparagus are great during the spring. Squashes, cabbages, and kale are great options in the fall and winter time.