2 lbs. carrots, peeled, angle sliced
1 lg. red onion, thinly sliced
1 lg. green pepper, thinly sliced
1 can condensed tomato soup, not diluted
1 c. sugar
1/2 c. peanut oil
3/4 c. white vinegar
1 tsp. salt
1 tsp. pepper

Cook carrots until just tender. Drain and cool. Other vegetables may also be used. Combine other ingredients, bring to boil and pour over vegetables. Cool and refrigerate. Increase proportions of marinate if adding other vegetables such as whole string beans or cauliflower.