Copper Pennies

5 cups carrots, sliced and cooked
1 medium onion, chopped
1 green pepper, chopped
10 3/4 ounces condensed tomato soup
cup oil
3/4 cup vinegar
1 teaspoon salt
1 teaspoon dry mustard
teaspoon pepper
1 teaspoon Worcestershire
1 cup sugar

Mix first 3 ingredients. Blend all other ingredients into a sauce. Pour sauce over vegetables. Place in covered jars. Refrigerate overnight. Will keep in refrigerator for 2 weeks.

Makes 3 pints.