2 lb. carrots sliced thick
1 medium bell pepper chopped
1 medium onion chopped
1 c. sugar
1/2 c. vinegar
1/4 c. cooking oil
1 can undiluted tomato soup
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard

Boil carrots in unsalted water until almost tender, 15 to 20 minutes. Drain. Combine soup, cook 2 minutes; add remaining ingredients, simmer 2 to 3 minutes. Refrigerate for at least 12 hours. Serve hot or cold. This is a dish, that can be made ahead of time and will last when stored in refrigerator for several days.