MARINATED CARROTS

2 lb. carrots
1 large onion, sliced thin
1 large green pepper, cut in
sticks
1 can tomato soup
1 c. sugar
3/4 c. white vinegar
1 tsp. salt
1/2 tsp. pepper

Bring to a boil tomato soup, sugar, white vinegar, salt
and pepper. Cut and cook carrots for 25 minutes. Pour boiled ingredients over carrots, onions and peppers in large bowl. Mix thoroughly and cool. Refrigerate for several hours. Will keep in refrigerator for 3 to 4 weeks.