Dutch Carrots

7 ingredients
4 steps

Ingredients

  • 2 lb. carrots
  • 1 can tomato soup
  • 1/2 c. sugar
  • 1/2 c. vinegar
  • 1/4 c. oil
  • 1 green pepper
  • 1 onion

Directions

  1. 1
    Slice all vegetables; cook carrots until slightly undercooked. Drain.
  2. 2
    While carrots are still hot, add all the rest of ingredients.
  3. 3
    Mix and cover.
  4. 4
    Put in refrigerator for at least overnight or more for best flavor.

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