Copper Carrots - cooking recipe

Ingredients

2 small bags or 2 cans carrots
1 or 2 bell peppers, chopped
1 c. sugar
3/4 c. vinegar
1 onion, cut in rings
1 can tomato soup
1/2 c. cooking oil
1 Tbsp. Worcestershire sauce
dash of salt and pepper

Preparation

Cook carrots in water until tender.
In another pan, cover onion and peppers with water and just bring to a boil.
Mix tomato soup, sugar, oil, vinegar, Worcestershire sauce, salt and pepper. Drain water from carrots, onion and peppers in a bowl and add to soup mixture.
Cover.
Let stand several hours before serving. Will keep for days in refrigerator.