Vegetable Marinated Carrots

7 ingredients
5 steps

Ingredients

  • 1 (2 lb.) pkg. fresh carrots
  • 1 onion, sliced thin
  • 1 bell pepper, cut in small strips
  • 1 can condensed tomato soup
  • 1/2 c. vegetable oil
  • 1/2 c. vinegar
  • 1/2 c. sugar

Directions

  1. 1
    Slice carrots thin and boil in salted water for 10 minutes or until barely tender.
  2. 2
    Drain and layer with other vegetables, finishing with carrots on top.
  3. 3
    Put tomato soup, oil, vinegar and sugar in saucepan and bring to boil.
  4. 4
    Pour over carrots and refrigerate.
  5. 5
    Will keep 2 weeks to 1 month if kept covered and refrigerated.

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