6 c. carrots, sliced
1 bell pepper, chopped
1 med. onion, chopped
1 c. sugar
1 tsp. salt
1 tsp. pepper
1 tbsp. Worcestershire sauce
1 tsp. mustard
1 can tomato bisque soup, undiluted
1 tbsp. vegetable oil
1 c. vinegar

Cook carrots until crisp-tender, then drain and cool. Place carrots in container; add bell pepper and onion. Mix seasonings with soup, then gradually stir in vinegar, blending well. Pour soup mixture over vegetables, in sealed container, turn several times to mix thoroughly. Refrigerate 6 to 8 hours or overnight before serving to allow flavors to blend. Serves 10 to 12.