2# carrots 1 onion 1 bell pepper 1 can tomato soup 1 cup sugar 1/2 cup oil 1/2 cup vinegar 1 tsp salt
Peel, slice and cook carrots until tender, drain. Mix carrots, sliced onion, sliced pepper and cover with the hot marinade. Marinade: soup, sugar, oil, vinegar and salt. Bring to a boil and pour over carrot mixture. Chill several hours or overnight before serving.
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