5 c. sliced carrots
1 med. onion, sliced
1/2 c. salad oil
1/2 c. sugar
1 (10 oz.) can tomato soup
1 green pepper, sliced thin
1/2 c. vinegar
1 tsp. mustard

Cook carrots, just barely, drain; add onion and green pepper slices. Mix remaining items, heat and pour over vegetables; marinate overnight.