2 lb. carrots, sliced like coins
1 bell pepper, rings or strips
1 purple onion, rings or strips
1 can condensed tomato soup
3/4 c. sugar
1/3 c. vinegar (cider preferred)
1/2 c. salad oil
1 tbsp. prepared mustard

Cook carrots by desired method. Do not overcook. Drain well. Mix carrots with onions and bell pepper. Place in a non-metallic bowl with lid. Use blender to combine the remaining ingredients. Pour over vegetables and marinate overnight. Can use 1 teaspoon whole pickling spices while cooking carrots to add spice. Discard spices after cooking. Salt and pepper to taste. Makes 10 servings.