2 lb. sliced carrots
1 green pepper, diced
1 c. sugar
1/3 c. vinegar
1 c. diced onion
1 can tomato soup
1/3 c. Puritan oil

Cook carrots and let cool. Add onion and green pepper. Heat soup, sugar, oil and vinegar. Let cool and add to carrot mixture. This can be made in advance and refrigerated.