5 c. peeled and sliced carrots
1 raw pepper, diced
1 onion, diced
1 c. sugar
1/2 c. vinegar
1 can tomato soup
3 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
2 tsp. prepared mustard

Cook carrots until almost tender. Mix together and refrigerate for at least 12 hours. Serves 10-16.