Copper Pennies

1 cup sugar

3/4 cup white vinegar

1/2 cup vegetable oil

1 tsp dry mustard

1tsp Worcestershire sauce

1tsp salt

3/4 tsp coarsely ground black pepper

One 10 3/4 ounce can tomato soup

2 lbs carrots, peeled, cooked, and sliced

1mediem onion, sliced into rings

1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper In a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks In the refrigerator.