Spread beans on a tray and check for tiny stones and debris.
Soak pinto beans with oregano overnight in 4 cups of water.
Once beans have soaked, drain and tip into saucepan.
Add another 4 cups of water, then place on high heat until liquid is bubbling, then lower to a simmer and cook until beans are soft to the bite (approx. 1 1/2 hours)
Once beans are cooked skim off any froth that appears.
Add turkey, parsley, celery sticks, onion and potatoes.
Pour chicken stock on top then stir and combine, then place on high heat.
Once liquid begins to bubble lower heat to a simmer and cover.
Allow soup to simmer for 30 mins. If your soup begins to dry out a little, or you just need more liquid in your soup, and additional chicken stock a cup at a time, as necessary.
Stir up ingredients and taste to make sure the flavor is to your liking, then serve.