2 lbs. carrots, sliced
1 lg. onion, cut in rings
1 green pepper, diced
1 tbsp. dry mustard
1 tsp. black pepper
1 can tomato soup
3/4 c. sugar
3/4 c. oil
3/4 c. vinegar

Cook carrots until barely tender. Mix all ingredients together and pour over carrots. Refrigerate. They get better the longer they marinate.