2 bunches carrots
1 bell pepper
1 purple onion
3/4 c. white vinegar
1 c. sugar
1 tsp. Worcestershire
1 can tomato soup
1 tsp. mustard
1/2 c. cooking oil
1 tsp. salt
1/8 tsp. pepper

Cook the carrots until tender; drain. Add all ingredients and mix well. Put in bowl; cover and let set in refrigerator 24 hours.