Hearty Mushroom and Veggie Soup

Author Johnna


  • 1 Tablespoon olive oil or cooking oil of your choice
  • 2 cups sliced carrots
  • 2 stalks celery , diced
  • 1 cup diced potatoes
  • 1 cup diced butternut squash
  • 8 ounces sliced baby bella mushrooms
  • 4 cups vegetable broth (make sure it's gluten-free)
  • 1 cup gluten-free beer (I used Trader Joe's NGB)
  • 1 cup water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon freshly ground black pepper
  • (Optional) gluten-free egg noodles


  1. In dutch oven or large saucepan, heat oil over medium. Stir in carrots, celery, potatoes, butternut squash and mushrooms. Cook, stirring occasionally for 5-7 minutes.
  2. Once vegetables start to soften, add broth, beer and water. Bring to a boil.
  3. Reduce heat, cover and simmer for 1 hour. Season with basil, oregano, cumin and black pepper.
  4. Optional: cook gluten-free egg noodles according to package instructions. Place a serving of noodles in the bottom of soup bowl, ladle hot soup over the noodles.