2 cans petite size sliced carrots
1 onion, sliced
1 bell pepper, cut into sm. pieces
1 can tomato soup
3/4 c. sugar
1/4 c. white vinegar
1/4 c. vegetable oil
1 tsp. Worcestershire sauce

Mix soup, sugar, vinegar, oil and Worcestershire sauce. Bring to a boil and pour over vegetables. Refrigerate overnight.