# Copper Penny Carrots

Sweet, tangy, and delicious, these Copper Penny Carrots will make you glad you trusted the process!

- Servings: 4 servings
- Total time: 12 min
- Cuisine: American
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- saucepan
- mixing bowl
- large pot

## Source

- Original video: https://www.facebook.com/reel/1908146200004255?fs=e&fs=e
- Recipe page: https://www.cliprecipe.com/recipe/e56e9cb9-2ea2-496e-923b-3ee07dedf3bd
- Extracted: 2025-04-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt