Reynold'S Marinated Carrots - cooking recipe

Ingredients

5 c. cooked carrots, drained (2 lb.)
2 small onions, ringed
1 bell pepper, stripped
1 tsp. salt
1 tsp. pepper
1 c. sugar
1/4 c. Crisco oil
3/4 c. vinegar
1 (10 3/4 oz.) can tomato soup, undiluted

Preparation

Combine carrots, onions, bell pepper, salt and pepper.
In a medium size saucepan heat together sugar, oil, vinegar and tomato soup.
Pour this over the carrot mixture.
Store covered in refrigerator overnight and serve cold the next day.