Vegetable Marinated Carrots - cooking recipe

Ingredients

1 (2 lb.) pkg. fresh carrots
1 onion, sliced thin
1 bell pepper, cut in small strips
1 can condensed tomato soup
1/2 c. vegetable oil
1/2 c. vinegar
1/2 c. sugar

Preparation

Slice carrots thin and boil in salted water for 10 minutes or until barely tender.
Drain and layer with other vegetables, finishing with carrots on top.
Put tomato soup, oil, vinegar and sugar in saucepan and bring to boil.
Pour over carrots and refrigerate.
Will keep 2 weeks to 1 month if kept covered and refrigerated.