Copper Pennies

• 1 (10.5 ounce) can condensed tomato soup
• ⅔ cup white sugar
• ½ cup distilled white vinegar
• ⅓ cup vegetable oil
• 2 pounds carrots, sliced
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 stalk celery, chopped

1. Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. 
2. Stir well, remove from the heat, and let cool until needed.
3. At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.
4. Drain carrots and transfer to a mixing bowl. 
5. Add onion, bell pepper, and celery. 
6. Pour soup mixture over vegetables and stir until coated.
7.  Cover and refrigerate, 8 hours to overnight, before serving.

6 servings