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In a large soup pot, stir together the pre-cooked hominy corn and pre-cooked beans. Top up with plenty of water if their accompanying cooking liquid doesn't offer full coverage — the beans and corn should be submerged by an inch or so. Add a teaspoon of salt and place over medium heat on your stove, or better yet, over a gentle fire in your fireplace or firepit.
Once the mixture has come to a simmer, add turnips, carrots, squash, cabbage, collards or greens, and onions or leeks. Cook until vegetables are just tender (this may take from 15 to 30 minutes, depending on the ingredient choices you've made).
Add the chopped tender greens (lettuce, spinach, endive, chicory, arugula), the nuts/seeds and the scallions or chives, and bring to a simmer. Season with pepper and correct the salt.
Stir in the calendula petals and the chopped herbs just before serving.