Copper Carrots - cooking recipe

Ingredients

2 bags carrots, sliced
1 can tomato soup
3/4 c. vinegar
1 tsp. salt
1/2 tsp. pepper
1 c. sugar
1 c. oil
1 tsp. dry mustard
1 large onion, sliced into rings
1 large green pepper, cut into slices

Preparation

Cook carrots until just barely done.
Mix soup and seasonings; pour over carrots and other vegetables.
Marinate overnight.