Copper Pennies - cooking recipe

Ingredients

2 lb. fresh carrots, peeled and sliced in rounds
2 medium onions, chopped
1 medium green bell pepper, chopped
1 (10 3/4 oz.) can condensed tomato soup
3/4 c. vinegar
2/3 c. sugar
1/3 c. cooking oil
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 tsp. salt

Preparation

Cook carrots in salted water until just tender, 8 to 10 minutes. Drain. Combine with onion and bell pepper.