2 slices bacon, cooked until crisp
1 med. clove garlic
1 can Campbell's tomato soup
2 tbsp. water
1 tsp. sugar
1/2 c. chopped parsley
1 med. green pepper, cut in squares
4 tsp. vinegar
3 c. diagonally sliced cooked carrots

Cook green pepper in skillet with garlic in bacon drippings until tender. Stir in bacon and remaining ingredients, including carrots. Heat, stirring occasionally. Makes about 3 1/2 cups. Can be put into casserole and kept warm in low temperature oven.