1 lb. pkg. carrots
1 can Campbell's tomato soup
1/2 c. + 2 tbsp. sugar
1/4 c. oil
1/2 c. vinegar
1/2 sm. onion
1/2 green pepper

Peel and slice carrots and cook until crisp - tender. Drain water off. Mix soup, sugar, oil and vinegar and boil together, then pour over carrots. Chop onion and green pepper and add to carrots. Let stand closed up overnight before eating. Keep refrigerated. Can be served warm or cold.