Carrots

Name: Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. carrots; 1 can tomato soup or tomato bisque; 1 onion, sliced and ringed; 1 green pepper, sliced; 3/4 c. vinegar; 1 c. sugar or less; 1 tsp. Worcestershire; 1/2 tsp. salt or less; 1 tsp. pepper; 1 tsp. mustard

Eats Now Editorial Team · 371 kcal · Soups & Stews

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Carrots – a delicious recipe with carrots, tomato soup, onion, green pepper, vinegar, sugar. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 lb. carrots
1 can tomato soup or tomato bisque
1 onion, sliced and ringed
1 green pepper, sliced
3/4 c. vinegar
1 c. sugar or less
1 tsp. Worcestershire
1/2 tsp. salt or less
1 tsp. pepper
1 tsp. mustard

1
Peel and slice carrots in 1/8-inch.
2
Cook in salted water until tender, about 15 minutes.
3
Cool.
4
Place half of carrots in bowl.
5
Separate onion slices into rings.
6
Arrange on top of carrots and peppers.
7
Arrange the remainder of carrots on top. Mix soup or bisque and other ingredients until smooth.
8
Pour over carrots and let stand overnight.

371

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. carrots, 1 can tomato soup or tomato bisque, 1 onion, sliced and ringed, 1 green pepper, sliced, and more.

Yes, Carrots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
371 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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