Fat Flush Soup

This is from the Fat Flush by Ann Louise Gittleman. I took a guess at the time, sorry if it's off!

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  teaspoons olive oil
• 1 1⁄4 lbs lean ground beef or 1 1⁄4 lbs turkey or 1 1⁄4 lbs chicken
• 1  onion, chopped
• 2  garlic cloves, chopped
• 1  bell pepper, seeded and chopped
• 8  ounces mushrooms, chopped
• 1 (14 ounce) can crushed tomatoes
• 1 (32 ounce) bottle reduced-sodium tomato juice or 1 (32 ounce) bottle  vegetable cocktail  juice
• 1  tablespoon fresh lemon juice
• 1 (14 ounce) can black beans (rinsed and drained) or 1 (14 ounce) can navy beans (rinsed and drained) or 1 (14 ounce) can pinto beans (rinsed and drained)
• 1  tablespoon ground cumin
• 1⁄8 teaspoon cayenne (to taste)
• 1⁄4 cup fresh cilantro, chopped
• 1⁄4 cup parsley, chopped

Directions

1. In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.
2. Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.
3. Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.
4. Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.