2 lb. carrots, sliced, cooked & drained
1 can tomato soup (10 1/2 oz. size, do not dilute)
1 c. sugar
1/2 c. oil
3/4 c. vinegar
Dash salt & pepper

Slice carrots, cook and drain. Combine soup, sugar, oil and vinegar. Bring to a boil.

Cut up 1 large green pepper and 1 large onion. Add to above mixture. Marinate overnight. Will keep well for several days.