2 lb. carrots, peeled & cut in slices
1 lb. onions, sliced into thin rings
1 green pepper, cut into thin strips
1 can undiluted tomato soup
1 c. sugar
1 tsp. salt
1/2 c. salad oil
1/2 tsp. pepper
3/4 c. cider vinegar

Cook carrots until tender. Bring soup, sugar, salt, pepper, salad oil and vinegar to a boil. Pour over carrots, onions and peppers. Best when made a day ahead. Refrigerate.