5 c. sliced carrots
2 med. onions, chopped coarse
2 red peppers, sliced
1 can tomato soup
1 c. vinegar
3/4 c. oil
1/4 c. sugar

Partially cook carrots. Should still be firm, drain and cool. Combine soup, vinegar, oil and sugar and pour over vegetables. Store in tight container in refrigerator. Keeps for a long time.