2 lb. carrots
1 lg. onion
1 lg. green pepper
1 can tomato soup, undiluted
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. salt
Pepper

Wash and scrape carrots and cut into 1 inch diagonal strips. Boil until tender, but firm. Strain and cool. Cut onion in small rings; chop pepper. Combine both with carrots. Combine remaining ingredients in saucepan. Bring to boil, stirring to dissolve sugar. Pour hot mixture over vegetables and cool overnight. Store covered and chilled.