Copper Penny Carrots

1 lb. carrots, cleaned, sliced and cooked in salted water until tender, about 10
minutes. Drain.
1 green Bell pepper, sliced
1 onion, sliced. Sweet red one preferred.
Mix the above ingredients together, and set aside to cool.

Mix following together:
1 small can tomato soup
½ cup Wesson oil
½ cup vinegar
½ cup sugar
Heat till sugar is dissolved.
Add 1 tsp. mustard

Pour over carrot mixture, and let set overnight in refrigerator to marinate.