2 lbs. carrots
1 med. onion
1 bell pepper

Slice and cook carrots in boiling water for about 7 minutes. Do not salt water. Drain and add thinly sliced onion and bell pepper.

1 c. sugar
1/2 c. oil
1 tsp. dry mustard
1/2 c. vinegar
1 tsp. salt
1 can tomato soup

Blend the above six ingredients. Pour mixture over vegetables and refrigerate overnight. Can be kept in refrigerator for 3-4 weeks.