2 lbs. carrots
1 lg. onion
1 lg. green pepper
1 c. sugar
1 (10 3/4 oz.) can condensed tomato soup
3/4 c. white vinegar
2 c. oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Peel and slice carrots into 1/4-inch thick slices. Place in saucepan, add boiling water to cover; cook 15 minutes, drain and cool.

Slice and separate onion into rings. Cut green peppers in strips. Combine carrots, onion, and pepper in large bowl.

In saucepan combine sugar, soup, vinegar, oil, Worcestershire sauce, and mustard. Heat to boiling; stir until sugar dissolves. Remove from heat and pour over vegetables; mix well. Keep refrigerated. It lasts for weeks.