Pickled Carrots - cooking recipe

Ingredients

2 lb. pkg. carrots
1 bell pepper
1 onion
1 can tomato soup
3/4 c. vinegar
1 1/2 c. sugar
1 tsp. mustard
1 tsp. soy sauce

Preparation

Cut up carrots and cook until tender.
Chop onion and pepper. Heat the tomato soup, vinegar, sugar, mustard and soy sauce.
Pour over vegetables and refrigerate.
Will keep for 3 to 4 weeks.