Marinated Carrots

2 lbs. carrots, cooked firm & cooled
1 onion, sliced
1 bell pepper, sliced
1 can tomato soup
1/2 c. oil
1/2 c. vinegar
3/4 c. sugar
1 Tbsp. prepared mustard
1 tsp. Worcestershire sauce

Cook carrots firm and cool.
Slice onion and bell pepper and add to cooled carrots.
Mix tomato soup, oil, vinegar, sugar, mustard, Worcestershire sauce together. Add to carrots and marinate overnight.
Serve cold.