3 cans carrots, sliced (or 1-2 lb. pkg. fresh carrots, cooked and sliced)
1 can tomato soup
1 lg. onion, chopped
1 green pepper, chopped
3/4 c. sugar
1 tsp. dry mustard
3/4 c. vinegar
1/2 c. salad oil
Salt and pepper, to taste

Pour all except carrots in saucepan. Bring to boil. As soon as mixture boils, pour over carrots and let sit overnight. Will keep for 1 week in refrigerator.