2 lbs. carrots
1 can tomato bisque soup
1 med. green pepper
1 med. onion
1 c. vinegar
3/4 c. sugar
1 tbsp. Worcestershire sauce
Dash salt

Cut carrots into desired pieces. Boil 10 minutes. Cool. Mix sugar, vinegar, Worcestershire sauce and soup. Heat soup first. Mix with vegetables. Let stand a few minutes. Refrigerate before serving.