Copper Carrots

Name: Copper Carrots
Ingredients: 2 small bags or 2 cans carrots; 1 or 2 bell peppers, chopped; 1 c. sugar; 3/4 c. vinegar; 1 onion, cut in rings; 1 can tomato soup; 1/2 c. cooking oil; 1 Tbsp. Worcestershire sauce; dash of salt and pepper

9 ingredients

5 steps

Ingredients

2 small bags or 2 cans carrots
1 or 2 bell peppers, chopped
1 c. sugar
3/4 c. vinegar
1 onion, cut in rings
1 can tomato soup
1/2 c. cooking oil
1 Tbsp. Worcestershire sauce
dash of salt and pepper

Directions

1

Cook carrots in water until tender.
2

In another pan, cover onion and peppers with water and just bring to a boil.
3

Mix tomato soup, sugar, oil, vinegar, Worcestershire sauce, salt and pepper. Drain water from carrots, onion and peppers in a bowl and add to soup mixture.
4

Cover.
5

Let stand several hours before serving. Will keep for days in refrigerator.