Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 large onion, chopped
1 bell pepper, chopped
1/2 c. vinegar
1/2 c. oil (vegetable)
3/4 c. sugar
1 tsp. black pepper
1 tsp. dry mustard
1 can tomato soup

Preparation

Slice carrots 1/2-inch thick and boil in salted water until tender.
Drain and cool.
Place carrots in a bowl with onion and bell pepper.
Mix remaining ingredients in a saucepan and bring to a boil.
Pour this over the vegetables.
Refrigerate overnight before serving.