Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, scrape, slice thin, cook, drain and cool
1 sliced onion
1 sliced green pepper
1 can undiluted tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. oil
salt and pepper

Preparation

Bring soup and other ingredients to a boil.
Pour over carrots and other vegetables.
This will keep for several weeks, if stored covered in the refrigerator.
Can be reheated or served cold.