2 (1 lb.) bunches carrots
1 onion
1 pepper

Peel carrots, slice thin, cook, drain. Place in large dish with cover. Put onion and pepper on top.

Bring to boil a few seconds in pan:

1 can tomato soup
1/2 c. vinegar
1 c. sugar
1/2 c. oil
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard

Pour over vegetables, cover. Refrigerate for 24 hours. Serve cold, or hot, if desired. Stir after 12 hours to distribute marinade. Leftover juice is excellent as salad dressing.