2 lb. carrot sticks
1 med. onion, sliced
2 bell peppers, sliced
1 can tomato bisque soup
3/4 c. vinegar
1 c. sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste

Cook carrots 3 to 5 minutes. Drain at once. Alternate layers of carrots, onions, and peppers. In separate bowl make marinade of remaining ingredients. Pour over vegetables. Prepare at least 12 hours before serving. Will keep in covered container in refrigerator 2 weeks.