2 lbs. carrots (cut in 1 inch slices)
1 lg. onion (sliced into rings)
1 lg. pepper, green or red (diced or wide slices)

MARINADE SAUCE:

1 can tomato soup
1 c. sugar (or less)
1/2 c. vinegar (or more)
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. oil

Cook carrots until almost done and drain. Boil onion and pepper in marinade sauce until tender. Pour sauce over carrots and refrigerate 12 to 24 hours.