2 lb. cooked carrots (crisp; about 1-inch long)
1 large onion
1 large bell pepper
1 c. sugar
1/2 c. salad oil
3/4 c. white vinegar
2 tbsp. Worcestershire sauce
1 can tomato soup
salt and pepper to taste

Combine in Tupperware container and refrigerate. Lasts for days.