Marinated Carrots


4 lbs. carrots, sliced
1 c. sugar
3/4 c. vinegar
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
1/2 c. olive oil
1 10-oz. can tomato soup
1 medium onion, chopped
1 small green bell pepper, chopped

Cook carrots in water until tender-crisp; drain and cool.  Combine sugar, vinegar, mustard, Worcestershire sauce, salt, pepper, oil and soup in large bowl, mixing well.  Add onion and green pepper; mix well.  Add carrots; toss lightly.  Marinate in refrigerator for 12 hours or longer.

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