Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots
2 green peppers, cut into small pieces
2 medium onions, chopped
1 can tomato soup, undiluted
1/4 c. salad oil
1/2 c. white vinegar
3/4 c. sugar
1 tsp. salt

Preparation

Cook carrots until almost done, not overcooked, fork-tender. Bring remaining ingredients to a boil (everything but the carrots).
Pour over carrots and chill.