More Hours In My Day Soup  by Hodgie Bailey (c.1920) Daughter of  Theo. & Mary Bailey, homesteaders Makes 12 large servings of delicious most soup. ¼ cup of each: Black eyed peas Small lima beans Spit green peas Lentils 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 your 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. (For us modern day cooks, a crock-pot of this recipe is really easy, add all ingredients together, set on low and your done.  You can purchase blended bag of beans, seasoning included.  I still like to soak over night.  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. Enjoy, Terri Bailey - December 18, 2011)