Copper Penny Carrots

Ingredients

• 2 lb carrots
• 2 medium onions
• 2 medium green peppers
• 1 can tomato soup
• 12 c salad oil
• 34 c vinegar
• 1 c sugar
• 1 tsp Worcestershire
• 1 tsp salt
• dash of pepper
• 1 tsp celery seed
• 1 tsp prepared mustard

Directions

1. Slice carrots and cook until fork-tender
2. Drain and cool Add 2 medium onions and green peppers sliced