2 lbs. carrots, cleaned and sliced in 1/2 inch slices
1 med. onion, sliced thin
1 green pepper, diced
1 c. sugar
1 tsp. dry mustard
1/2 c. oil
3/4 c. vinegar
1 can tomato soup

Partially cook carrots, cool and place in a bowl with the onion and green pepper. Combine the sugar, mustard, oil, vinegar and tomato soup. Mix well. Pour over carrots. Refrigerate overnight in covered dish.