3 (15 oz.) cans baby carrots
1 green pepper, chopped
1 onion, sliced thinly
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. prepared mustard
1 tsp. Worcestershire
Salt and pepper to taste

Combine the carrots, peppers and onions. In other bowl, combine all other ingredients, then pour over vegetables. Place in refrigerator overnight. Will keep 2-3 weeks.