3 (#2) cans blackeyed peas
2 c. cooked diced carrots
1 med. onion, chopped
1 sm. red sweet pepper or sm. can pimento (chopped)
1 button garlic, minced
3/4 c. sugar
3/4 c. vinegar
2/3 c. vegetable oil
5 tbsp. Worcestershire sauce
1 c. tomato soup

Mix all together. Keep in refrigerator overnight. Serve hot or cold.