2 lbs. carrots
1 can tomato soup
1/2 to 3/4 c. sugar
1 c. oil
3/4 c. vinegar
1 tsp. mustard
1 onion, cut in rings
1 green pepper, sliced
Salt and pepper

Clean, slice, and cook carrots until barely tender; drain. Combine with pepper and onion rings. Mix remaining ingredients; pour over vegetables and marinate overnight in refrigerator. Keeps well.