Copper Pennies - cooking recipe

Ingredients

1 (10 ounce) can tomato soup
1 green pepper
1 onion
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
1 cup sugar
1/2 cup wine vinegar
3/4 cup oil
1 teaspoon salt
2 lbs carrots (can use 2or 3 cans carrots)
1/2 cup celery

Preparation

Slice carrots in rounds and cook until tender but not mushy; drain.
Thinly slice onion, green pepper and celery; add to carrots.
Add rest of ingredients and cook for 5 minutes longer. Cool and marinate in fridge for 24 hours.