I ORIGINALLY posted this recipe in 2012, but I’ve been making it since the 80’s, but boy did it need a serious photo update. This recipe makes a great side that lasts several days or even weeks with a great vinegar base.

40 ounces +/- canned sliced carrots, drained
14 ounces +/- canned baby peas, drained
1 medium red onion, sliced thin
1 can Campbell’s tomato soup**
3/4 cup vinegar (I sometimes use apple cider and it is just as good)
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup avocado (neutral flavored) oil
1 teaspoon Worcestershire sauce

  • Whisk together soup, oil, Worcestershire sauce, sugar, salt and pepper. 
  • Add carrots, peas and onions. 
  • Chill overnight so flavors blend. 
  • Serve cold.

**I replaced the canned soup with the following recipe:

2 tablespoons butter 
3 tablespoons flour 
1 cup pureed tomatoes
1 1/2 cups milk 
dash each of garlic salt, onion salt, basil, and oregano.
  • Melt the butter in a saucepan over medium heat.
  • Whisk in flour and seasonings and cook until bubbly. 
  • Add tomato puree’ and blend well.
  • Remove from heat and gradually whisk in liquid. 
  • Return to heat and cook, stirring, until smooth and thickened to desired consistency.

Just popping over to check out all the latest that I’ve missed. Sorry I’ve been a bad blogging friend and haven’t been keeping up – all caught up now 🙂

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