Garden Soup

6 T. Fat
4 stalks celery
2 lg. onions
3 cloves garlic minced fine
1 green pepper
2 lbs. ground beef
6 tomatoes
2 c. fresh cooked kidney beans
1 t.salt
1 T. honey
1 T. vinegar
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Peel and chop vegetables. Melt fat in a large pot and fry celery,onion,garlic and pepper until browned. Add tomatoes, beans, salt,  honey and vinegar. Simmer gently for an hour or two, stirring often to prevent scorching. If soup becomes to thick, add 1-2 cups hot water. Serve with soda crackers or fresh, hot rolls.