Penny Carrots

My grandmother is my cooking inspiration. She has cooked thousands upon thousands of delicious meals in her kitchen over the years and has published two cookbooks. I got this recipe from her after she made it for a family function. It's so delicious and easy I just had to share it with you.

Penny Carrots:

Photo courtesy of yummly.com

2 lbs. carrots, sliced into 1 cm chunks, cooked al dente and drained

1 can tomato soup

1 cup white sugar

3/4 cup vinegar

1/4 cup extra virgin olive oil

1 Tbsp. mustard

1 onion, chopped

2 green peppers, chopped

Place cooked carrots in a bowl. Bring all other ingredients to a boil. Pour over carrots. Cover and chill in refrigerator for 2 days. Serve cold.