1 lb. or more carrots (sliced thin)
1 can tomato soup
1 bell pepper, sliced thin
1 onion, sliced thin
1/4 c. salad oil
1/4 c. cider vinegar
1/2 c. sugar
1 tsp. Worcestershire sauce

Cook carrots for about 10 minutes; drain. Set aside. Add remaining ingredients to soup and cook until pepper and onions are tender. Pour over carrots and serve hot or cold.