Ingredients
8 servings
- •2 pounds carrots, sliced
- •1 onion, chopped
- •1 green bell pepper, chopped
- •1 (10.75 ounce) can condensed tomato soup
- •1 cup white sugar
- •¾ cup white vinegar
- •½ cup vegetable oil
- •1 teaspoon Worcestershire sauce
- •1 teaspoon dry mustard
- •¼ teaspoon salt
- •¼ teaspoon ground black pepper
Instructions
- Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
- Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
- Cover the container and refrigerate vegetables, 8 hours to overnight.
Nutritional Facts
Per 8 servings
- Calories: 308
- Carbohydrate: 45g
- Fat: 15g
- Fiber: 4g
- Protein: 2g
- Sugar: 35g