5 c. sliced carrots
1 med. sweet onion
1 sm. green pepper
1 (10 oz.) can tomato bisque soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Cook carrots in salted water until crisp tender. Add onion, etc. and mix in bowl. Marinate overnight before eating. Can be put in jars. Lasts in refrigerator 2 to 3 weeks.