5 cups cooked, drained, cut carrots

3/4 cup vinegar
1 cup sugar
1 teaspoon Worcestershire sauce
1 teaspoon pepper
1 can tomato soup
1 medium onion
1 green pepper


Combine vinegar, sugar, Worchestershire sauce, pepper, tomato soup, onion, and green pepper; pour over carrots, mix well, and refrigerate. 

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