Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1/2 c. sugar
1/2 c. vinegar
1/2 c. oil
1 onion
1 green pepper
1 can tomato soup

Preparation

Cook cleaned carrots in salted water until tender.
Cool and drain.
Add sliced onions and green pepper.
Cover with sauce made with rest of the ingredients.
Refrigerate for 24 hours.
Keeps well in refrigerator.