Recipe Details
Ingredients
-
1(10.5 ounce) cancondensed tomato soup
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⅔cupwhite sugar
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½cupdistilled white vinegar
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⅓cupvegetable oil
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2poundscarrots, sliced
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1mediumonion, chopped
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1mediumgreen bell pepper, chopped
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1stalkcelery, chopped
Cooking Directions
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories351 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 2g |
10% |
| Sodium 471mg |
20% |
| Total Carbohydrate 56g |
20% |
| Dietary Fiber 6g |
22% |
| Total Sugars 41g |
|
| Protein 3g |
6% |
| Vitamin C 64mg |
71% |
| Calcium 78mg |
6% |
| Iron 2mg |
8% |
| Potassium 804mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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