2 lbs. carrots
1 can tomato soup
1/2 c. vinegar
1/2 c. oil
3/4 c. sugar
1 bell pepper
1 lg. onion

Peel and slice carrots. Cook carrots until barely tender with a fork. Drain; set aside. Combine soup (do not dilute soup), vinegar, sugar, and oil in a saucepan; simmer for 5 minutes. Combine carrots in sauce with sliced onions and pepper. Put in container and let marinate at least 12 hours. Serve hot or cold.