2 lb. carrots, cleaned and sliced
1 lg. green pepper, diced
1 lg. onion, sliced
2 stalks celery, sliced
1 (10 3/4 oz.) can tomato soup
1/2 c. oil
3/4 c. vinegar
1 c. sugar
1 tsp. salt
1 tsp. pepper

Boil sliced carrots for 10 minutes; drain. Put in bowl with green pepper, onion, and celery. Boil soup 5 minutes; remove from heat and add oil, vinegar, sugar, salt, and pepper. While hot, pour over vegetables. Marinate overnight.