5 c. carrots, diced
1 med. onion, thinly sliced
1 sm. green pepper, thinly sliced
1 can Campbell's tomato bisque soup
1 tsp. salt
1/2 c. corn oil
1 tsp. black pepper
1 c. sugar
3/4 c. white vinegar
1 tsp. prepared mustard

Cook carrots until tender, drain and cool. Add onions and bell pepper. Mix other ingredients. Pour mixture over carrots, onions and bell pepper. Marinate for 12 hours in refrigerator.