2 lb. carrots, peeled, sliced and cooked until tender, about 20 minutes
1 bell pepper, sliced
1 onion, diced
1 can tomato soup
1/2 c. oil
1 c. sugar
1/2 c. vinegar (1/4 less if too strong)
1 tsp. pepper
1 tsp. salt
1 tsp. dry mustard

Bring to a boil the soup, oil, sugar, vinegar, pepper, salt and mustard; pour over vegetables. Serve hot or cold. Keep indefinitely.