2 lbs. carrots, sliced crosswise
1 sm. onion, sliced in rings
1 med. bell pepper, in rings
1 can tomato soup
1 c. sugar
1/4 c. cooking oil
3/4 c. vinegar
1 tbsp. mustard
1 tbsp. Lea & Perrins

Cook carrots until tender. Add sliced onion and bell pepper to the drained carrots. Set aside.

Mix soup, sugar, oil, vinegar, mustard, and Lea & Perrins. Pour this mixture over the above vegetables. Refrigerate over night. Serves 10-12.