Dianne'S Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots
1/4 lb. oil
1/2 c. vinegar
1/2 c. sugar
1 can (10 1/2 oz.) condensed tomato soup
1 large green pepper, chopped fine
1 large onion, chopped fine

Preparation

Peel and slice carrots.
(Slice carrots with a food processor if you have one.)
Cook in a small amount of water until just cooked and still firm; drain.
Combine remaining ingredients to form a marinade and pour over the hot carrots.
Let stand overnight or one day in the refrigerator to season.
Store in refrigerator. Serve cold or warm.
Serves 8 to 10.