Copper Pennies

Ingredients

• 2 lb fresh carrots peeled and sliced in rounds
• 2 medium onions chopped
• 1 medium green bell pepper chopped
• 1 10 34 oz can condensed tomato soup
• 34 c vinegar
• 23 c sugar
• 13 c cooking oil
• 1 tsp Worcestershire sauce
• 1 tsp dry mustard
• 12 tsp salt

Directions

1. Cook carrots in salted water until just tender 8 to 10 minutes Drain Combine with onion and bell pepper