Copper Pennies - cooking recipe

Ingredients

2 (16 oz.) cans sliced carrots, drained
1 medium sweet onion, sliced thin
1 medium green bell pepper, sliced or chopped
1 can tomato soup
1/2 c. sugar
1/2 c. oil
1/2 c. cider vinegar

Preparation

Mix soup with sugar, oil and vinegar. Pour over vegetables; cover and chill overnight. This will keep for several days.