Copper Pennies

By d_s1

Ingredients

• 2 - 3 lb carrots, peeled and sliced
• 1 green pepper, finely diced
• 1 large onion, cut in rings and quartered
• 1 10 oz can tomato soup
• pepper to taste
• 1/4 - 1/3 cup olive oil or regular oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 tsp mustard
• 1 tsp worcestershire

Preparation

Step 1

Cook carrots until just tender and drain. Add green pepper and onion and mix gently. Combine remaining ingredients and pour over. Store in fridge overnight or longer before serving. Serves 10-14.