Copper Pennies

Ingredients

• 1 can condensed tomato soup , 10.5 ounce
• 0.67 cups white sugar
• 0.5 cups distilled white vinegar
• 0.33 cups vegetable oil
• 2 pounds carrots , sliced
• 1 medium onion , chopped
• 1 medium green bell pepper , chopped
• 1 stalk celery , chopped

Instructions

1. 1

   Gather all ingredients.

2. 2

   Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.

3. 3

   At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.

4. 4

   Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving.