2 lb. carrots
2 tbsp. salt
1 tsp. pepper
1 med. onion, sliced or rings
1 bell pepper, sliced or chopped
1 can tomato soup
1/2 c. cooking oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard (optional)

Cook carrots until tender, not too soft, but firm. Drain. Mix all other ingredients and add to carrots. Cool 24 hours. The longer they stand the better.