2 lbs. carrots, sliced
1 med. onion, sliced
1 bell pepper, sliced

MARINADE:

1 can tomato soup
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 c. sugar
1/2 c. salad oil

Cook carrots until barely tender. Combine carrots, onions, pepper in marinade. Cover. Refrigerate overnight. Serve cold. Keeps a long time.