2 chuck eye steaks, cubed
3 stalks celery, chopped
1-1/2 onions, chopped
1 c. cooking sherry
1/4 c. olive oil
1 c. black beans
1 c. light red kidney beans
1 pkg. mushroom gravy mix
3 beef bouillon cubes
1 pkg. beefy onion soup mix
1/2 large soup pot of water
salt & pepper to taste
1/2 tsp. thyme
1/2 tsp. basil
1 tsp. parsley
2 c. frozen green limas

Sauté onions and celery in skillet with 2 Tbsp. olive oil until limp. Place in large pot which is half full of water. Bring to a boil and add frozen limas, spices, bouillon cubes and soup mix. Add more oil to skillet and pan fry steak cubes until browned and film forms on bottom of skillet. Add steak to soup pot. Pour cooking sherry in skillet to deglaze pan and add one package of mushroom gravy mix. Cook gravy one minute and add to soup pot. When green limas are almost cooked (about 25-30 minutes after adding) place other beans in pot and cook for 20-25 minutes more.