Copper Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 onion, diced
1 green pepper, diced
1 can tomato soup
1 tsp. Worcestershire sauce
1/4 c. vinegar
1 c. sugar
1/4 c. water
2/3 c. oil

Preparation

Slice carrots and cook.
Dice onion and green pepper.
Add to cooked carrots.
In saucepan, heat the remaining ingredients until blended.
Cool sauce slightly; pour over carrots and mix.
Let stand overnight.
Serve chilled.