2-3 lbs. carrots, sliced in rings (I use frozen sliced)
1 green pepper, chopped
1 lg. onion, sliced
1/2 c. oil
3/4 c. sugar
1/2 c. cider vinegar
1 can tomato soup
1 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

Cook carrots until just done, drain. Add onion and green pepper to carrots. Mix together rest of ingredients and pour over vegetables. Toss and let stand overnight (2-3 days are better). Serve at room temperature.