This copper pennies recipe with carrots, celery, bell pepper, and onion is one my mom used to make in the summer for picnics.
Ingredients
- condensed tomato soup: 1 can (10.5 ounce can)
- white sugar: 0.66667 cup
- distilled white vinegar: 0.5 cup
- vegetable oil: 0.33333 cup
- carrots: 2 pound (sliced)
- medium onion: 1 piece (chopped)
- medium green bell pepper: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.
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At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.
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Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving.
