Copper Penny Carrots - cooking recipe

Ingredients

1 can tomato soup
1 c. sugar
1 c. vinegar
1/2 c. chopped green pepper
1 tsp. dry mustard
2 lb. cooked, sliced carrots
salt and pepper to taste
1 onion

Preparation

Slowly cook all ingredients, except carrots.
When vegetables are done, pour over cooked carrots.
Marinate overnight.
Serve warm.