Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 cut up bell pepper
1 large onion, sliced
1 can tomato soup
1 Tbsp. Worcestershire sauce
3/4 c. cider vinegar
1 Tbsp. prepared mustard
salt and pepper to taste

Preparation

Peel and slice carrots. Cook until tender. Drain.
Mix and heat soup, Worcestershire sauce, oil, vinegar, mustard, salt and pepper. Add carrots, bell pepper and onion.
Mix well. Cool and refrigerate.