2 lb. carrots, sliced (or 2 cans)
1 c. sugar
1/3 c. vinegar
1 can tomato soup
1 tbsp. Worcestershire sauce
2 tsp. mustard
1 sm. onion, chopped
1 sm. green pepper, chopped

Cook carrots until tender; drain. Mix other ingredients and cook until they're done. Add carrots and simmer 10 minutes or a little more.