2 lbs carrots – sliced or baby kind
1 green pepper, sliced
1 onion, sliced
1 can tomato soup
½ cup sugar
1/3 cup oil
½ cup vinegar
Slice carrots and cook for 7-10 minutes in salted water. Drain and mix with peppers and onions. Mix soup, sugar, oil and vinegar in a saucepan and bring to boil. Pour over vegetables and allow to cool in refrigerator for several hours or overnight.
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