Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked
1 large bell pepper
1 large onion
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. mustard

Preparation

Mix together tomato soup, sugar, vinegar, Worcestershire sauce and mustard.
Pour over mixed vegetables.
Refrigerate.
Add salt and pepper to taste.