Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots, cooked or frozen
1 can tomato soup
2/3 c. wine vinegar
1/2 c. sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. mustard
1 pkg. frozen Chef's seasoning
1 bell pepper

Preparation

Cook the fresh or frozen carrots until tender.
Cook just until tender and not soft.
In separate saucepan, mix the soup, vinegar, sugar, Worcestershire sauce and mustard.
Heat until well mixed and sugar dissolves.
Add the Chef's seasoning, chopped bell pepper or 1 cup frozen peppers.
Cover and store in refrigerator overnight. Is good up to 3 weeks in refrigerator.