2 lbs. carrots, sliced, cook until almost tender
1 c. chopped celery
1 lg. green pepper, chopped
1 lg. onion, diced

MARINADE:

1 can tomato soup
1 c. sugar
1/2 c. oil
3/4 c. vinegar
1 tsp. dry mustard
1/2 tsp. pepper

Mix all together and refrigerate overnight. Keeps a few weeks in refrigerator.