1 lb of carrots, sliced. (Save time and work by using thawed frozen carrots, they are exactly the firmness you need) 3 stalks celery, sliced 1 onion thinly sliced 1 green pepper seeded and diced
Blend together: 1 (10 oz.) can of tomato soup ½ cup sugar (or Splenda) ½ tsp. dry mustard flour 1/3 cup vinegar ½ tsp salt ¼ tsp pepper
Cook carrots to crispy tender stage. Drain and add other vegetables. Pour blended ingredients over veggies. Marinate, refrigerated, overnight. Will keep in fridge for two weeks but I seldom have left over.