Would you guys believe it — today is the Mouth Half Full blogiversary?! This blog is now officially 1 year old. Wow. While in some ways it doesn’t feel like it’s been that long, in other ways it feels like I’ve been blogging forever. I think for the first year I’ve managed to cover a lot of ground. With this post I’m now up to 41 recipes on the blog, and I’ve covered a lot of my favourites. But there are still so many more recipes that I want to share!
Now I’m asking you, my very few select readers in this super tiny corner of the Internet, what would you like to see from this blog in the coming year? Give me specifics, or categories, or themes. Is there one meal that you’re like, man, I really wish I had a good recipe for ____. Maybe you’re thinking I really need more breakfast ideas. Or is it more like I wish there were a series of posts for budget friendly meals. Are there some kitchen tips you’re wondering about like how the hell is the best way to peel ginger? Let me know! Seriously. (I love a good challenge.)
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Now I’ll leave you with another one of my favourites — hamburger soup. First off, the easiest way to make this one is to prep all your ingredients at the start and then just add them to the pot as you go. It really does come together quickly, so it’s best if you’re not madly trying to cut potatoes while your beef is getting a little too brown in the pot.
I made mine with extra lean ground beef, which was great because once it cooked down there wasn’t enough fat in the pot to have to worry about draining it. But if you do cook this with lean or regular beef you may need to drain off some fat. Just do this before adding the other ingredients. If you don’t, you may end up with an oily layer on the top of your hamburger soup, and you probably don’t want that.
- ½ tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lb extra lean ground beef
- 2 tbsp minced fresh oregano
- 4 cups no salt added beef broth
- 28 oz can crushed tomatoes
- 2 cans tomato paste
- 2 large white potatoes, cubed
- 3 large carrots, peeled and sliced into rounds
- 2 cups sliced white mushrooms
- ¾ tsp salt (less if using salted broth)
- ¼ tsp pepper
- 2 tbsp sugar
- 2 tsp apple cider vinegar
- Heat dutch oven over medium heat. Add oil.
- Add onion and garlic. Cook, stirring, for 2 minutes.
- Add beef and break up with wooden spoon. Cook beef completely (5-7 minutes), stirring occasionally.
- Stir in oregano, cooking an additional minute.
- Add remaining ingredients, stirring to combine.
- Cook for 30-40 minutes, until vegetables are tender, stirring occasionally.
- Adjust seasoning to taste if required.