Copper Penny Carrots

Ingredients:
- 2 lb. carrots
- 2 onions, sliced thin
- 1 bell pepper, chopped
- 1 can tomato soup
- 1/2 c. oil
- 3/4 c. vinegar
- 1 Tbsp. mustard seed
- 2/3 c. sugar
- 1 Tbsp. Worcestershire sauce

Directions:
- Slice carrots 1/4-inch thick and cook in boiling water until barely done; drain.
- Add onions and peppers.
- Mix other ingredients to make dressing.
- Pour over carrots and refrigerate overnight.