Dutch Carrots - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1/2 c. sugar
1/2 c. vinegar
1/4 c. oil
1 green pepper
1 onion

Preparation

Slice all vegetables; cook carrots until slightly undercooked. Drain.
While carrots are still hot, add all the rest of ingredients.
Mix and cover.
Put in refrigerator for at least overnight or more for best flavor.