Hi Folks! Ive had literally a ton! of requests for this recipe, so please forgive my posting it to the list, it seems that this is the easiest way to pass it along. I for one would really appreciate any "Greene/Green" family handed down recipes that you all might have. My brother Carl may remember differently, but I recall that each time Mom served this soup, Dad would proudly announce that " it has been in the Greene Family since before the Civil War". ( Carl, we should bug Mom for any other "greene family" recipes she might have...I had to bug Mom in order to get this one) Anyway here it is as it was given to me,,,, my notations are in brackets: Lima Bean Soup 1 lb dry lima beans ( I HATE lima beans, so I use white or navy, they work just fine) 3/4 lb peeled ripe tomatoes ( or one large can) celery and parsley ( no quantity given, use what you like) 1 large onion 1 large carrot 1 small potatoe ( onion, carrot and potatoe I cut up) 1 bay leaf 1 tsp sugar 1 tsp worchestershire sauce( or more if you like ) 1 lb kholbassa sausage ( In case your wondering, this and the worchestershire sause were available prior to 1850. I dont know about bouilliion cubes, I think this is a later addition) 2 beef bouillion cubes Wash beans, cover with water to make 3/4 pot full ( dont know what this means.... I wash beans, drain and then cover with water again, let sit overnight then drain and add water to cover beans in a 8 quart pot) Add everything except kholbassa. Bring to boil then let simmer 2 hours. Add sausage. Cook till done. ( I cut up the sausage) Thats It! I find its great in the winter the day its made, but its even better the next day. Fool proof too, you can vary it however you like to. Sue Pawley trottr@icanect.net