3 lbs. carrots
2 onions, sliced thin
1 lg. green pepper, chopped
1 can tomato soup, undiluted
1 c. sugar
1/2 c. salad oil
3/4 c. cider vinegar
Salt
1 tbsp. pepper (minimum)

Pare, slice, and cook carrots. Bring to boil soup, sugar, oil, vinegar, salt and pepper. Pour liquid over cooked carrots, and add onions and pepper. Let marinate at least a day before serving.