Marinated Carrots - cooking recipe

Ingredients

5 c. diced carrots, cook and drain
1 can tomato soup
1 small onion, chopped
1 green pepper, chopped
1 c. sugar
3/4 c. vinegar
1 tsp. pepper
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 tsp. salt

Preparation

Mix together; let stand overnight.
Makes approximately 12 servings (about 1 1/2 cups per serving).
Per serving:
146 cal, 0 mg chol, 5 g fat, 396 mg Na.