Copper Pennies Recipe

Name: Copper Pennies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds carrots, sliced; 1 cup sliced celery; 2 onions, thinly sliced; 1 green bell pepper, thinly sliced; 1 (10-ounce) can tomato soup; 2/3 cup sugar; 2/3 cup cider vinegar; 1/2 cup vegetable oil; 1 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

2 pounds carrots, sliced
1 cup sliced celery
2 onions, thinly sliced
1 green bell pepper, thinly sliced
1 (10-ounce) can tomato soup
2/3 cup sugar
2/3 cup cider vinegar
1/2 cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
In a large pot, cook the carrots in boiling salted water until tender, about 5 minutes; do not overcook.
2
Drain well.
3
In a large bowl, combine the carrots, celery, onions, and bell pepper.
4
Combine the soup, sugar, vinegar, oil, Worcestershire, mustard, salt, and pepper in a pot.
5
Heat over high heat until just boiling.
6
Pour the hot mixture over the vegetables and stir to combine.
7
Refrigerate for 12 hours before serving.

538

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

You need 12 ingredients. The key ingredients include: 2 pounds carrots, sliced, 1 cup sliced celery, 2 onions, thinly sliced, 1 green bell pepper, thinly sliced, and more.

Yes, Copper Pennies 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.

Copper Pennies

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