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