Chop onion, sweet peppers and celery.
Cull meat off of turkey bones and sort through strained stock, grabbing only tender turkey meat. Most meat will fall right off of the bones.
Pour oil in bottom of heavy stock pot and heat.
Add onion, peppers, celery, garlic and seasonings and sauté until onions become translucent.
Add turkey meat and beans.
Add 6 C of stock to pot.
Bring to a boil, reduce heat, cover and simmer, stirring occasionally, for about a half hour.