Ingredients

• 2 pounds carrots , sliced
• 1 green bell pepper , seeded and diced
• 1 small onion , diced
• 0.5 cups white vinegar
• 0.25 cups vegetable oil
• 1 , 10.75 ounce
• 0.75 cups sugar

Instructions

1. 1 Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
2. 2 While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

Nutrition per serving