Copper Penny Carrots

• 2        pounds carrots, peeled and cut into ¼-inch discs
• 1        medium green pepper, seeded and cut into thin sliver-thin rings
• 1        medium red onion, cut into sliver-thin rings
• 1        can tomato soup
• ½       cup vegetable oil
• 2/3     cup sugar
• ¾       cup cider vinegar
• 1        teaspoon dry mustard
• 1        teaspoon Worcestershire sauce
• 1        teaspoon salt
• ½       teaspoon pepper

1.  Boil carrots until cooked but still firm, about 12 minutes.  Drain.  Combine cooked carrots with sliced pepper and onion in a bowl.

2.  Combine all remaining ingredients in a saucepan.  Bring to simmer over medium heat.  Remove from heat and pour over carrots, onions, and peppers.  Stir well.  Cover and refrigerate overnight.  Serve cold.