2 lb. carrots
1 bell pepper
1 purple onion
3/4 c. oil
1 c. tomato soup
1 c. sugar
1 c. vinegar
salt and pepper to taste

Slice carrots round way and cook until barely tender; drain. Chop pepper and onion and set aside with carrots.

Bring to boil remaining ingredients and mix with vegetables. Let stand at least 24 hours. This will keep in refrigerator up to 2 weeks.