2 lbs. carrots, peeled & sliced
1 green pepper, sliced
1-2 sweet onions
1 (10 oz.) can condensed cream of tomato soup
1 c. sugar
1/2 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 c. salad oil

Boil carrots until tender. Drain and cool. Slice onion and green pepper. Layer vegetables in a container. In saucepan, combine rest of the ingredients and bring to a boil. Stirring constantly, boil until the sugar is well dissolved. Cool thoroughly. Pour sauce over vegetables. Marinate 24 hours in the refrigerator before serving. Looks pretty on a relish tray.