2 lbs. carrots, peeled, cut in chunks

Cook carrots to fork tender. Drain. Add: 1 bell pepper, diced

Mix together, cover with hot marinade sauce.

SAUCE:

1/2 c. vinegar
1 can tomato soup
1 c. sugar
1/2 c. salad oil
1 tsp. salt
1 tsp. pepper

Bring to boil and pour over vegetables. Chill overnight.