Copper Carrots

8 ingredients
5 steps

Ingredients

  • 1 1/2 lb. carrots, cut up
  • 1 medium onion
  • 1/2 c. green pepper
  • 1 can tomato soup
  • 1/2 c. sugar
  • 1/2 c. oil
  • 1/2 c. red wine vinegar
  • 1 tsp. salt

Directions

  1. 1
    Cook carrots in boiling water in large pan until tender-crisp (approximately 5 minutes).
  2. 2
    Drain and cool.
  3. 3
    Combine soup, sugar, oil, vinegar and salt until smooth.
  4. 4
    Add carrots and stir gently to cover.
  5. 5
    Refrigerate for at least 24 hours.

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