Carrot for 8 people, cut in chunks
1 lg. onion, sliced in rings
1 lg. green pepper, cut in chunks
1 can tomato soup
1/2 c. sugar
1/4 c. vinegar

Boil carrots until almost tender. Put in casserole. Boil pepper and onion in hot carrot water for 1-2 minutes. Mix soup, sugar and vinegar until well blended. Pour over vegetables. Heat through in oven.