Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots
1 green pepper
1 (10 oz.) can tomato soup
1/2 c. salad oil
1 tsp. salt
1 large onion, sliced
1 or 2 medium zucchini
1 c. sugar
3/4 c. cider vinegar
1 tsp. pepper

Preparation

Wash, scrape and cut carrots into thick slices.
Cook in salt water until barely tender, do not overcook.
Into large bowl put sliced onion, sliced pepper and sliced zucchini and drained, cooked carrots.
In pan, put in soup, sugar, salad oil, vinegar, salt and pepper.
Bring to boil, then pour over vegetables.
Cool, cover and refrigerate.
Will keep two weeks.