Marinated Carrots - cooking recipe

Ingredients

3 to 4 lb. sliced carrots
1 can tomato soup
1/2 c. oil
3/4 c. vinegar
1 c. sugar
1 Tbsp. Worcestershire sauce
1 tsp. prepared mustard
1 onion, chopped
1 bell pepper, chopped
celery, chopped (if you like)

Preparation

Boil carrots in salt water until tender.
Drain.
Heat, but do not boil, soup, oil, vinegar, sugar, Worcestershire sauce and mustard.
Chop onion, bell peppers and celery.
Add to drained carrots.
Pour soup mixture over vegetables and add black pepper to taste.
Let marinate at least 24 hours in refrigerator.