Copper Pennies

Ingredients

• 2 lb. carrots, peeled and cut into 1/4-inch disks
• 1 medium onion
• 1 (10 3/4 oz.) can tomato soup
• 1/4 c. vegetable oil
• 2/3 c. granulated sugar
• 3/4 c. cider vinegar
• 1 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. ground pepper
• 1 medium green bell pepper