2 pkg. carrots
2 chopped onions
2 chopped green peppers
3/4 c. brown sugar
1/4 c. oil
1/3 c. vinegar
1 can tomato soup (no water)
Scant tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper

Peel and slice carrots. Cook, without salt, until tender. Drain. Mix all other ingredients and bring to a boil. Pour over carrots. Bake for 20 minutes at 350 degrees. Serve hot. May be kept in refrigerator for 5 weeks and served cold.