5 c. sliced carrots (usually a 2 lb. bag)
1 medium sweet onion, sliced
1 bell pepper, sliced

Marinade:

1 can cream of tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tbsp. Lea & Perrins
1 tsp. salt
1 tsp. black pepper

Cover carrots with water and boil until they are fork-tender, probably about 15 minutes. Drain and combine with sliced onion and bell pepper.

Mix together the marinade ingredients and stir until sugar is dissolved. Pour over carrots, onion and peppers; marinate overnight or at least 12 hours. Drain and serve cold.