This copper pennies recipe with carrots, celery, bell pepper, and onion is one my mom used to make in the summer for picnics.
Prep Time::10 mins
Cook Time::15 mins
Additional Time:: 8 hrs
Total Time:: 8 hrs 25 mins
Servings::5
Ingredients
1 (10.5 ounce) can condensed tomato soup
⅔ cup white sugar
½ cup distilled white vinegar
⅓ cup vegetable oil
2 pounds carrots, sliced
1 medium onion, chopped
1 medium green bell pepper, chopped
1 stalk celery, chopped
Directions
Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.
At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.
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.