Drain canned vegetables (peas, green beans, corn).

Chop onion and green pepper into small pieces.

In a saucepan, boil vinegar, sugar, salt, pepper, and water.

Allow the liquid mixture to cool completely.

In a large bowl, mix together the drained vegetables, chopped onion, green pepper, and pimento.

Pour the cooled liquid mixture over the vegetable mixture.

Refrigerate the soup overnight to allow the flavors to meld.

Drain the soup before serving to remove excess liquid.