1 can tomato soup
3/4 c. sugar
1 tsp. dry mustard
1 med. bell pepper
2 cans carrots
1/2 c. salad oil
3/4 c. vinegar
1 tbsp. Worcestershire sauce
Salt and pepper to taste

Bring above ingredients to a boil. Pour over 2 cans drained carrots and one small chopped onion. Let set at least 2 hours and serve cold.