5 c. (2 lbs.) parboiled carrots, sliced in rounds
3/4 c. cider vinegar
1/2 c. oil
5 tbsp. barley
1 c. condensed tomato soup
1 tsp. dry mustard
1 tsp. soy sauce
1 green pepper, cut up
1 sliced onion

Mix all ingredients and marinate overnight.