2-3 lb. carrots
2 sm. onions, sliced in rings
1 lg. green pepper
1 c. oil
1 (10 oz.) tomato soup
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard

Cook carrots until tender but firm, about 5-10 minutes. Blend last 7 ingredients in blender. Drain carrots; add onions and peppers and combine with marinade. Marinate overnight (smells bad). Drain partially to serve.