2 slices bacon
1 med. green pepper, cut in squares
1 med. clove garlic, minced
1 can (10 oz.) tomato soup
2 tbsp. water
4 tsp. vinegar
1 tsp. sugar
3 c. diagonally sliced, cooked carrots
1/4 c. chopped parsley

In skillet, cook bacon until crisp; remove and crumble. Cook green pepper with garlic in drippings until tender, stir in bacon and remaining ingredients. Heat; stir occasionally.