1Tablespoonolive oil or cooking oil of your choice
2cupssliced carrots
2stalks celery, diced
1cupdiced potatoes
1cupdiced butternut squash
8ouncessliced baby bella mushrooms
4cupsvegetable broth(make sure it's gluten-free)
1cupgluten-free beer(I used Trader Joe's NGB)
1cupwater
1teaspoondried basil
1teaspoondried oregano
1teaspooncumin
1/2teaspoonfreshly ground black pepper
(Optional) gluten-free egg noodles
Instructions
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.
Once vegetables start to soften, add broth, beer and water. Bring to a boil.
Reduce heat, cover and simmer for 1 hour. Season with basil, oregano, cumin and black pepper.
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.