2 lbs. carrots
1 sm. green pepper
1 med. onion
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
Dash of salt & pepper (white pepper is best, otherwise you will think something is wrong when you see little black specks floating around)

Slice and boil carrots until tender (slice into rounds, not strips). When cool alternate layers of carrots and green peppers and onions, thinly cut. Make a marinade of remaining ingredients and pour over vegetables and refrigerate. Keeps indefinitely.