Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 bell pepper
1 onion
1 can tomato soup
1 tsp. black pepper
1 c. sugar
1/4 c. vinegar

Preparation

Peel and slice 2 pounds of carrots.
Cook in salted water until tender.
Drain.
Layer carrots, green bell pepper (cut in strips) and onion (sliced thin).
Mix tomato soup, black pepper, sugar and vinegar.
Stir until completely dissolved.
Pour over carrots, peppers and onions.
Let set overnight.