Mung Bean Vegetable Stew

2 Tbsp. Butter
1/2 cup Onion, chopped
1 clove of Garlic, minced
1/2 cup Celery, chopped
1 cup Carrots, sliced
1 cup Poultry or Vegetable stock
1 large unpeeled Potato, cubed
1 Tbsp. Soy sauce
2 cups Shiloh Farms MUNG BEANS, cooked and drained
1/2 cup fresh Parsley, chopped
1 tsp dried Tarragon (optional)

Directions:
Saute onions and garlic. Add celery, carrots and stock. cover and simmer for 30 minutes.  Add potatoes, tarragon and soy sauce.  Cook 15 minutes longer.  Stir in cooked mung beans and parsley.  Continue to cook until heated through, about 8 to 10 minutes.  Serve 4 to 6 servings