2 lb. carrots, sliced in rounds and cooked until fork tender
1 small onion, diced
1/2 green pepper, diced
1 can tomato soup
3/4 c. sugar
1/2 c. oil
3/4 c. white vinegar
1 tsp. salt
1 tbsp. mustard

Heat all ingredients except carrots in a saucepan until all ingredients are dissolved. Cool. Pour over carrots and refrigerate. Keeps at least two weeks.