Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and cut into 1/4-inch disks
1 medium onion
1 (10 3/4 oz.) can tomato soup
1/4 c. vegetable oil
2/3 c. granulated sugar
3/4 c. cider vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. ground pepper
1 medium green bell pepper

Preparation

Cook carrots in boiling water until tender, but not mushy. Drain; set aside.