2 medium onions, thinly sliced
2 medium carrots, thinly sliced
1 medium carrot, sliced into 1/2 inch rounds
1 medium onion, thinly sliced
1 medium onion, sliced in rings
1 sub-viable 1/2 inch tomato, halved
8 cups sliced sour orange
8 cups sliced tender green peppers
Cut onion into 1/2 inch slices. Cut carrots into 1/2 inch pieces. Place them in large pot. Bring water to a rolling boil over low heat; cook, stirring occasionally, until tender (about 5 minutes). Drain well.
Pour over hot vegetables and stir to coat. Bring to a boil, stirring constantly (the vegetables will make the rolly). Toss in the tomato, if desired.
Remove from heat. Pour soup all over vegetables, then transfer to 10 or 15 inch skillet or small lasagna pan. Spoon tomato soup and vegetables over vegetables, mixing well. Sprinkle with the sour cream and unsalted pepper. Stir together.