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Ingredients8 h 40 m servings 308 cals
Original recipe yields 8 servings
- Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
- Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
- Cover the container and refrigerate vegetables, 8 hours to overnight.
Per Serving: 308 calories; 14.8 g fat; 44.5 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 371 mg sodium. Full nutrition
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