1 1/2 lb. shin beef with bone
1 qt. water
1/2 c. dried red kidney beans
1 tbsp. salt
1 tsp. Accent
2 bay leaves
3/4 tsp. Tabasco
1 1/4 c. chopped parsley
1/2 c. diced celery
1 c. shredded cabbage
3 carrots
1 can tomatoes
1 lg. zucchini
1 (10 oz.) pkg. frozen peas
1/2 c. vermicelli
Grated Parmesan

Combine beef, water, beans, salt, Accent and bay leaves in a deep kettle. Bring to boil; skim. Cover; simmer two hours. Add Tabasco, onion, parsley, celery, cabbage, carrots, and tomatoes. Simmer 25 minutes longer or until fresh vegetables are tender.

Add zucchini, peas and vermicelli; simmer 15 minutes longer. Garnish with grated Parmesan cheese, if desired.