Sort and wash beans; place in a large Dutch oven. Add water; let soak overnight. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until beans are tender. Add tomatoes; cover and simmer 5 minutes.
Sauté meat, green pepper, onion, and garlic in a large skillet 15 minutes or until vegetables are tender. Stir in parsley and chili powder; simmer 15 minutes.
Add meat mixture to Dutch oven; stir in cumin, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour. Uncover and cook over medium heat an additional 30 minutes.
Ladle into a large serving dish or individual soup bowls; serve immediately.