Many Bean Soup

Serves: 12

2 cups of 15 bean or other many-bean combination
2 turkey drumsticks or 1 large whole chicken beast, bone in, skin and fat removed
2 quarts water
28 ounce can crushed tomatoes in puree
1 teaspoon crushed dried basil
1 teaspoon crushed dried oregano
1 teaspoon crushed dried thyme
1 medium size carrot, trimmed, scrubbed and cut into 1 inch pieces
1 celery rib, cut into 2 inch pieces
1 medium size onion, peeled and quartered
1 sweet red bell pepper, cored, seeded and cut into 2 inch pieces
8 large cloves garlic, peeled
2 Tablespoons balsamic vinegar
freshly ground black pepper to taste

In a very stock pot, combine the beans, turkey, water, tomatoes, basil, oregano and thyme. In a food processor, finely chop the carrot, celery, onion, red pepper and garlic and add to the stock pot. Bring to a boils and then lower to a simmer for 2 hours. Remove the drumsticks. Stir in the vinegar and season with pepper.