4-6 carrots
2-3 bell peppers, sliced
2-4 onions, sliced
Stick butter
1 can tomato soup
4-6 celery stalks, sliced diagonally

Cut carrots in generous diagonal slices. Cook until just done. Set aside. Saute onions in butter until nearly clear. Add sliced pepper and celery; stir. Add drained carrots, then soup and stir until all vegetables are coated. Place in casserole dish. Heat at 325-350 degrees until hot and bubbly; serve.