Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, thinly sliced
2 green peppers, thinly sliced*
2 onions, thinly sliced*
1/2 c. vegetable oil
1/2 c. vinegar
1/2 c. sugar or less
1 1/2 Tbsp. prepared mustard
1 can tomato soup
1 Tbsp. Worcestershire sauce
salt and pepper

Preparation

*You may use frozen peppers and/or onions, thawed and drained.