2 slices bacon
1 med. green pepper, cut in squares
1 med. cloves garlic, minced
1 (10 3/4 oz.) can Campbell tomato soup
2 tbsp. water
4 tsp. vinegar
1 tsp. sugar
3 c. diagonally sliced cooked carrots
1/4 c. chopped parsley

In skillet cook bacon until crisp; remove and crumble. Cook green pepper with garlic in drippings until tender. Stir in bacon and remaining ingredients. Heat; stir occasionally. Makes about 3 1/2 cups.