Copper Carrots

Name: Copper Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can tomato soup; 3/4 c. sugar; 1/3 c. salad oil; 2/3 c. vinegar; 1 tsp. mustard; 1 tsp. Worcestershire sauce; 1/2 tsp. salt; 1/4 tsp. pepper; 1 small onion, minced; green pepper; 2 cans sliced carrots, drained

Eats Now Editorial Team · 466 kcal · Soups & Stews

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Copper Carrots – a delicious recipe with tomato soup, sugar, salad oil, vinegar, mustard, Worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 can tomato soup
3/4 c. sugar
1/3 c. salad oil
2/3 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 small onion, minced
green pepper
2 cans sliced carrots, drained

1
Combine first eight ingredients.
2
Mix well.
3
Add carrots, onion and green pepper.
4
Cover and refrigerate overnight or for 12 hours.

466

kcal

Calories

Fat

Carbs

Protein

Fat 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 11 ingredients. The key ingredients include: 1 can tomato soup, 3/4 c. sugar, 1/3 c. salad oil, 2/3 c. vinegar, and more.

Yes, Copper 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
466 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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