Copper Pennies

8 ingredients
3 steps

Ingredients

  • 2 lb. carrots
  • 1 cut up bell pepper
  • 1 large onion, sliced
  • 1 can tomato soup
  • 1 Tbsp. Worcestershire sauce
  • 3/4 c. cider vinegar
  • 1 Tbsp. prepared mustard
  • salt and pepper to taste

Directions

  1. 1
    Peel and slice carrots. Cook until tender. Drain.
  2. 2
    Mix and heat soup, Worcestershire sauce, oil, vinegar, mustard, salt and pepper. Add carrots, bell pepper and onion.
  3. 3
    Mix well. Cool and refrigerate.

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