Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots
1 large onion, sliced thin
1 large green pepper, cut in strips
1 (12 oz.) can tomato soup (undiluted)
1 c. sugar
1 tsp. salt
1 tsp. pepper
1/2 c. salad oil
3/4 c. vinegar

Preparation

Cut carrots in slices; cook in salted water until almost done. Drain and cool.
Combine soup, sugar, oil, vinegar, salt and pepper.
Bring to a boiling point.
Stir to dissolve sugar.
Pour over carrots and vegetables.
Cover and put in refrigerator overnight.
Makes 8 to 10 servings.
Keeps well for at least 10 days.