3 cans or 5 c. cooked carrots
1 med. onion
1 green pepper
1 stalk celery
1 can tomato soup
1 c. sugar
1/2 c. cider vinegar

Slice onion, green pepper and celery. Cut these fine. Bring to a boil the soup, sugar and vinegar. Pour over carrots, onion, pepper and celery. Marinate for 24 hours, stirring several times. Will keep for a couple of weeks refrigerated.