Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots
1/2 medium onion, thinly sliced
1/4 bell pepper, thinly sliced
1 can tomato soup (undiluted)
1/2 c. vinegar
1/2 c. salad oil
1/2 c. sugar
Tabasco to taste

Preparation

Scrub carrots and slice in thin rounds; boil in salted water for 10 minutes or until crisp; do not overcook.
Drain well; add onion and bell pepper.
Mix gently.
Put tomato soup, vinegar, oil and sugar in saucepan and bring to a boil.
Add Tabasco.
Pour over the carrots in a container of your choice; cover and refrigerate overnight.
Keeps indefinitely.
Serves 8 to 10.