2 lb. carrots, slice in processor, cook until just tender (still firm); drain
1 med. onion, chopped
1 green pepper, chopped
1 can tomato soup
1/4 c. oil
3/4 c. vinegar
1 c. sugar
1/4 tsp. pepper
1 tsp. salt

Whip together and pour over carrots, onions, and peppers. Refrigerate overnight. Keeps well for several weeks.