Copper Pennies

Copper Pennies

This copper pennies recipe with carrots, celery, bell pepper, and onion is one my mom used to make in the summer for picnics.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 25 mins
Servings:
5

Ingredients

  • 1 (10.5 ounce) can condensed tomato soup
  • 2/3 cup white sugar
  • ½ cup distilled white vinegar
  • 1/3 cup vegetable oil
  • 2 pounds carrots, sliced
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 stalk celery, chopped

Directions

Step 1
Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.

Step 2
At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.

Step 3
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 (per serving)

351
Calories
15g
Fat
56g
Carbs
3g
Protein
Nutrition Facts
Servings Per Recipe 5
Calories 351
% Daily Value *
Total Fat15g 19%
Saturated Fat2g 10%
Sodium471mg 20%
Total Carbohydrate56g 20%
Dietary Fiber6g 22%
Total Sugars41g
Protein3g
Vitamin C64mg 321%
Calcium78mg 6%
Iron2mg 8%
Potassium804mg 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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