Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots
1 large onion
1 large green pepper
1 (10 1/2 oz.) can tomato soup
1/2 c. salad oil
3/4 c. vinegar
salt and pepper

Preparation

Cut
carrots
in diagonal slices.
Cook in salted water until tender.
Drain
and
cool.
Cut
onion
in
rings.
Cut pepper
in strips.
Combine undiluted soup, sugar, oil, vinegar,
salt
and pepper.
Bring to a boil point.
Stir to dissolve sugar.
Pour this over carrots and vegetables in a large bowl.
Cover and put in refrigerator overnight.
Makes 8 to 10 servings.
Keeps well in refrigerator at least 10 days.