Carrots - cooking recipe

Ingredients

2 lb. carrots
2 large onions, sliced thinly
1 large green pepper, sliced into strips
1 can tomato soup
1/2 c. oil
3/4 c. apple vinegar
1 tsp. pepper
3/4 c. sugar (add last)

Preparation

Clean carrots; cut 1-inch long diagonally.
Cook until tender in salted water.
Cool carrots; add raw pepper and raw onion.
In a separate pot, boil soup, oil, vinegar, salt and black pepper. Add sugar to pot.
Boil until dissolved; pour over vegetables. Cool.
Refrigerate.