5 c. sliced carrots, cooked until just tender
1 can tomato soup
1 medium sweet onion, chopped
1 small green pepper, chopped
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. prepared mustard
1 tsp. black pepper
1 tsp. salt
1 tsp. Worcestershire sauce

Prepare carrots; cool slightly. Combine remaining ingredients. Pour over carrots. Refrigerate 24 hours before serving. Use as relish with meats.