1 can tomato soup (don't add milk or water to it)
1 c. brown or white vinegar
1 c. sugar
Salt and pepper to taste
1 tsp. dry mustard (also good with Chinese style hot mustard or spicy deli mustard)
1 c. sliced green pepper
1 to 1 1/4 c. sliced onion
1 1/2 lbs. raw carrots, peeled and cut in rectangular strips or diagonal bite sized wedges

Blanch carrots to crispy texture only. Do same with onions and carrots (they cook faster). Mix all the other ingredients - soup, vinegar, sugar, salt and pepper, and mustard. Boil for few minutes. Drain the vegetables and add to soup mixture and simmer for few minutes. This may be served hot as vegetables or cold as a salad over lettuce leaves. Yummy!