2 (1 lb.) packs carrots
1 onion, chopped fine
1 bell pepper, chopped fine
1 can tomato soup
1/2 c. sugar
1/2 c. salad oil
1/2 c. vinegar

Slice and cook carrots in salted water and drain. Add onions and bell pepper. In separate pot, heat to boiling soup, sugar, salad oil and vinegar. Add carrot mixture and mix well. Marinate 12 hours or more in refrigerator and serve. May also be served hot.