Copper Carrots - cooking recipe

Ingredients

1 1/2 lb. carrots, cut up
1 medium onion
1/2 c. green pepper
1 can tomato soup
1/2 c. sugar
1/2 c. oil
1/2 c. red wine vinegar
1 tsp. salt

Preparation

Cook carrots in boiling water in large pan until tender-crisp (approximately 5 minutes).
Drain and cool.
Combine soup, sugar, oil, vinegar and salt until smooth.
Add carrots and stir gently to cover.
Refrigerate for at least 24 hours.