Marinated Carrots

By calypan

Ingredients

• (2) 16 oz cans sliced carrots (or 2 lbs carrots sliced 1/2" thick -- cook until tender and set aside)
• 1 medium onion
• 1 small bell pepper
• Sauce: 1 can tomato soup
• 1/2 cup oil
• 3/4 cup vinegar
• 1 cup sugar
• 1 tsp ea: salt, pepper, regular mustard, Worcestershire

Preparation

Step 1

Combine carrots with onion & bell pepper. Cook ingredients for sauce to simmer stage.
Pour the hot mixture over the carrots, peppers & onions.
Cover and refrigerate overnight before serving.