2 lb. carrots, sliced (but not too thin)
1 small bell pepper, chopped
1 medium onion, sliced thin
1 can tomato soup
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
salt and pepper to taste

Cook carrots until almost tender; drain. Add all other ingredients. Marinate overnight in refrigerator. Serve cold.