Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 large onion
1 large green pepper
1 can tomato soup
1 c. sugar
1/2 c. oil
3/4 c. apple cider vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce

Preparation

Heat soup, sugar, oil, vinegar, dry mustard and Worcestershire sauce to just boiling.
Set aside to cool.
Slice and cook carrots. Cut up onion and pepper.
Add carrots to onion and peppers.
When soup is cool, pour over carrots, onions and peppers.
Mix well. Can keep in refrigerator for at least 2 weeks.