8 c. fresh carrots, sliced and cooked until tender

MARINADE:

1/2 salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
1 med. onion
1 green pepper
1 can tomato soup

Mix marinade ingredients together and pour over carrots. Stir until all carrots are coated. Refrigerate for 12 hours.