Copper Pennies(Marinated Carrots) - cooking recipe

Ingredients

2 lb. carrots
2 Tbsp. oil
1/2 c. vinegar
1 can cream of zesty tomato soup
1 onion, chopped
1 medium bell pepper, chopped
1 tsp. salt
1 tsp. pepper

Preparation

Scrape and slice carrots crossways.
Cover with water and boil until tender.
Place chopped onion and pepper in colander.
When carrots are tender, pour boiling water and carrots over bell pepper and onion in colander.
While carrots, pepper and onion are draining, bring to a boil the oil, vinegar and soup.
Stir at low boiling point until oil is well blended into soup.
Mix all ingredients in plastic or glass container; cover and store in refrigerator until well chilled.