Mam-ma's Copper Pennies

2 lbs. carrots

1 bell pepper

1 C sugar

1/4 C vinegar

1 onion

1 can tomato soup

1/4 C salad oil

1 t prepared mustard

dash of soy sauce or worcestershire

salt and pepper

Boil carrots until tender. Drain. Layer carrots, pepper and onions. Mix other ingredients thoroughly and pour over. Will keep in refrigerator 1-2 weeks.