2 lbs. carrots, sliced crosswise
1 sm. onion, chopped fine
1 med. bell pepper, chopped fine
3 ribs celery, chopped fine
1 c. tomato soup, undiluted
1 c. sugar
1/4 c. oil
3/4 c. apple cider vinegar
1 tbsp. dry mustard
1 tbsp. Lea & Perrins

Cook carrots in salted water until tender and drain. Add onion, bell pepper, and celery. Mix and bring to boil soup, oil, sugar, vinegar, mustard, and Lea & Perrins. Pour hot mixture over the above vegetables. Cook for a few minutes. Refrigerate overnight.