If weighing your food, weigh out 4 veggie servings for the appropriate meal. (For example, you could weigh out 24 oz of veggies for four lunch portions, or 56 oz for four dinner portions).
Add all of the ingredients to a large pot except for the nutritional yeast, salt, and avocado.
If using an Instant Pot, use the longest cooking ingredient (probably the beans or grain to decide out how long to cook the soup. I like to use dry soup mix beans and pearled barley and I set it for 25 minutes with natural pressure release.
If making this on the stovetop, you will want to use pre-cooked beans and use the grain cook time.
After cooking, stir in the nutritional yeast (if using) and salt.
Remove the bay leaves.
Divide into 4 equal servings.
Garnish with avocado and serve.