2 lb. carrots
1 c. sugar
1/2 c. salad oil
1 tsp. pepper
1 lg. green pepper, chopped
10 oz. can tomato soup
3/4 c. vinegar
1 tsp. salt
1 lg. onion, chopped

Chunk carrots cut on diagonal and cook. Mix together soup, sugar, vinegar, salad oil, salt and pepper and bring to a full boil. Add onion and green pepper to carrots and pour hot soup mixture over. Let cool and chill in refrigerator.