2 lbs. carrots
1 lg. onion
1 lg. green pepper
1 c. sugar
1 (10 3/4 oz.) can tomato soup
3/4 c. vinegar
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. mustard

Peel and slice carrots 1/4 inch thick. Boil about 15 minutes; should be slightly crisp. Drain and cool.

Thinly slice onions and separate into rings. Remove seeds from pepper and slice thinly.

Combine carrots, onions and pepper in large bowl. In saucepan, combine remaining ingredients. Heat to boiling, stirring until sugar is dissolved. Remove from heat and pour over vegetables. Cover and refrigerate. Makes 8 cups.