2 lb. cooked sliced carrots
1 large onion, sliced
1 green pepper, sliced
1 can (10 oz.) tomato soup
1 c. sugar
1 c. vinegar
1/2 c. salad oil
1 tsp. salt
1 tsp. black pepper
1 tsp. prepared mustard

Put carrots, onions, green peppers into casserole dish. Bring the remaining ingredients to a boil and pour over the carrot, onion, green pepper mixture. Marinate in the refrigerator overnight. Drain or serve in marinade.