1 can tomato bisque soup
1/2 c. white vinegar
1 c. sugar, cut down
3/4 c. salad oil
1 tbsp. dry mustard
2 tbsp. Worcestershire sauce
1 c. green pepper
1 c. onions, sliced
5 c. carrots, sliced

Bring to boil, add green pepper and onions. Boil 5 cups carrots. Don't boil too long. Salt and pepper to taste. Refrigerate overnight.