This is an old clipping from some sort of magazine or newspaper, and is now old and yellowed. I would substitute the hickory-smoked salt with a dash of BBQ sauce.
In large saucepan [or skillet], cook bacon until crisp; remove and crumble. Pour off all but 2 Tbsp. drippings. Brown frankfurters and cook onion with hickory salt [or BBQ sauce] in drippings until tender, about 7 minutes. Blend in soups; gradually stir in water and milk. Add lima beans. Heat; stir occasionally. Garnish with bacon. Makes about 8 cups, 6 - 8 servings.