Marinated Carrots

5 cups peeled and sliced carrots (cooked and cooled)
1 med onion, sliced
1 green pepper chopped or sliced
1 tsp each salt & pepper
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1 tsp prepared mustard
1 tsp worcestershire sauce

Mix vegetables together, mix remaining ingredients and pour over vegetables. Let stand for 12 hours in fridge. Holds for several days.

Tricia's Note:

My sister in law Ronda makes this and calls it Copper Pennies, very tasty.