Marinated Carrots

1 lb. carrots

1 small onion

1 can tomato soup

1/2 c. oil

2/3 c. vinegar

1 c. sugar

1/4 c. bell pepper (optional)

1/4 tsp. ground mustard

Cook carrots until tender. Drain and cool. Combine other ingredients in bowl. Stir in carrots. Cover and refrigerate for at least 8 hours.