5 c. carrots, sliced
1 med. onion, chopped
1 green pepper, chopped
1 can tomato soup
1/2 c. oil (optional)
3/4 c. vinegar
1 c. sugar
1 tsp. mustard, prepared
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Cook carrots in small amount of water.

Drain.

Add all ingredients and refrigerate overnight.