Carrots By Coffelt - cooking recipe

Ingredients

2 lb. carrots, sliced in rounds and cooked until fork tender
1 small onion, diced
1/2 green pepper, diced
1 can tomato soup
3/4 c. sugar
1/2 c. oil
3/4 c. white vinegar
1 tsp. salt
1 Tbsp. mustard

Preparation

Heat all ingredients except carrots in a saucepan until all ingredients are dissolved.
Cool.
Pour over carrots and refrigerate.
Keeps at least two weeks.