Carrots By Coffelt

Ingredients

• 2 lb carrots sliced in rounds and cooked until fork tender
• 1 small onion diced
• 12 green pepper diced
• 1 can tomato soup
• 34 c sugar
• 12 c oil
• 34 c white vinegar
• 1 tsp salt
• 1 Tbsp mustard

Directions

1. Heat all ingredients except carrots in a saucepan until all ingredients are dissolved
2. Cool
3. Pour over carrots and refrigerate
4. Keeps at least two weeks