Combine beef, water, dry red kidney beans, salt, Accent, and bay leaves in a large pot or Dutch oven.

Bring the mixture to a boil over high heat.

Skim off any foam or impurities that rise to the surface.

Reduce the heat to low, cover the pot, and simmer for 2 hours.

Add Tabasco, minced parsley, diced celery, shredded cabbage, carrots, and canned tomatoes to the pot.

Simmer for 25 minutes, or until the fresh vegetables are tender.

Add the zucchini, frozen peas, and vermicelli pasta to the soup.

Simmer for an additional 15 minutes, or until the pasta is cooked through and the vegetables are tender.

Serve hot, garnished with grated Parmesan cheese, if desired.