Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots, cut up in 1 to 3-inch pieces, cooked, drained and put aside
1 medium onion, chopped fine
1/2 bell pepper, chopped fine
1/2 c. vinegar
1 c. sugar
1 tsp. mustard
3/4 tsp. pepper
1 can tomato soup
1/2 c. oil
1 tsp. salt
1 tsp. Worcestershire sauce

Preparation

Heat sauce; pour over carrots.
Refrigerate 24 hours.
Will keep for weeks in refrigerator.