2 cans sliced carrots, drained
1 bell pepper, sliced
1 lg. onion, sliced

SAUCE:

1/2 c. sugar
1/2 c. vinegar
1/2 c. oil
1 c. condensed tomato soup
1 tsp. salt
1 tsp. dry mustard
1 tsp. pepper

Bring the sauce to a boil. Pour over carrots, onions and pepper. Cover and refrigerate overnight. Keep for 12 weeks or more.