Marinated Carrots 2

1 lb. carrots, cooked and cooled (set aside)
1 can tomato soup
1/4 c. salad oil
3/4 c. vinegar
1 c. sugar

Put in saucepan and stir occasionally. Bring to a boil. Pour over carrots when cooled some. Stir together well. Add 1 chopped onion and 1 cup chopped green bell pepper. Let set in refrigerator at least 24 hours. Serve.