Carrots - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup or tomato bisque
1 onion, sliced and ringed
1 green pepper, sliced
3/4 c. vinegar
1 c. sugar or less
1 tsp. Worcestershire
1/2 tsp. salt or less
1 tsp. pepper
1 tsp. mustard

Preparation

Peel and slice carrots in 1/8-inch.
Cook in salted water until tender, about 15 minutes.
Cool.
Place half of carrots in bowl.
Separate onion slices into rings.
Arrange on top of carrots and peppers.
Arrange the remainder of carrots on top. Mix soup or bisque and other ingredients until smooth.
Pour over carrots and let stand overnight.