More Hours in My Day Soup



by Hodgie Bailey (c.1920) Daughter of Theo and Mary Bailey, Palomar Mountain homesteaders and founders of what was formerly Bailey’s Palomar Resort & Retreat Center. 


Terri Bailey discusses the 130-year homesteading history of the Bailey family and Bailey’s Palomar Resort up on Palomar Mountain in San Diego, California, on Big Blend Radio.

Makes 12 large servings of the most delicious soup.

¼ cup of each:
Black eyed peas
Small lima beans
Spit green peas
Butter beans or large lima
Navy beans
Pinto beans
Pearl barley

Wash, and soak in a large pot, cover with water, add 2 T. salt.  Soak overnight.
In the morning, make a fire in the cook stove.
Drain, beans and add 2 quarts fresh water.
Add, ½ lb. ham hocks, or ham.
Bring to boil, stir once or twice, simmer for 2 ½ hours.
Add: 1 large onion, 3 cups tomatoes with juice, chopped; 1 tsp. chile powder, juice of 1 lemon, salt and pepper to taste.
Continue the slow simmering until beans are soft.
Serve with fresh bread, crackers, churned butter and honey.

The soup is even better, when made a couple of days ahead and aged in the icebox.  Add Mother’s Peanut Butter cookies and you’re all set.
This is a slow simmer soup; you can leave on the hearth while you do other chores. Just give it a mix now and then. Add water if needed.

Note: For us modern-day cooks, a crock-pot of this recipe is really easy, add all ingredients together, set on low and you’re done.  You can purchase a blended bag of beans, seasoning included. The aroma of this is heavenly and its packed full of iron and vitamins.  If you are a vegetarian, you can omit the meat and add a couple more of your favorite vegetables, carrots and leeks are nice.


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