Cold Carrot Salad - cooking recipe

Ingredients

1 lb. pkg. carrots
3/4 c. rice vinegar
3/4 c. sugar
1 can tomato soup
1 Tbsp. celery
1 Tbsp. onion
1 Tbsp. bell pepper

Preparation

Slice and cook carrots.
Bring to a boil, vinegar, sugar and can tomato soup (undiluted).
Pour over drained carrots.
Add minced celery, onion and bell pepper.
Stir well.
Marinate overnight.
Serve cold.