In a large dutch oven or heavy soup pot, combine beef, water, and salt. (Note: Searing beef before hand will help it stay tender, but this is optional).
I love my Staub Dutch Oven for this soup, there is something that is so comforting about this large recipe filling up this pot.
Cover and cook over medium heat until it comes to a full boil.
Reduce heat to low and continue cooking until beef is fork tender.
In a 10 inch skillet combine onions, carrots, celery, butter, parsley, and garlic. and cook until veggies are crispy tender.
Add veggies to beef mixture, along with all the remaining ingredients, except the kidney beans.
Cook over low heat until veggies are tender.
Stir in kidney beans, taste, season to preference.