Copper Penny Carrots
Directions
- 1Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool.
- 2Bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.
- 3Drain carrots and transfer to a mixing bowl.
- 4Add onion, bell pepper, and celery.
- 5Pour soup mixture over vegetables and stir until coated.
- 6Cover and refrigerate, 8 hours to overnight, before serving.
Ingredients
- 1 10.5 ounce can condensed tomato soup
- 0.67 cup white sugar
- 0.5 cup distilled white vinegar
- 0.33 cup vegetable oil
- 2 pounds carrots, sliced
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 stalk celery, chopped
Equipment
knifesaucepanmixing bowllarge pot