Mama's Sweet & Sour Carrots

2 lbs. carrots, sliced thin
1 can tomato soup, undiluted
½ cup vegetable oil
1 cup sugar
¾ cup vinegar
1 Tbs. prepared mustard
1 medium onion, chopped
1 medium pepper, chopped
1 tsp Worcestershire sauce.

Cook carrots in salted water until tender. Drain carrots. Mix vinegar, soup, sugar, mustard, Worcestershire sauce and oil in saucepan. Bring to boil. Pour over vegetables. Let stand overnight in refrigerator. Serves 10-12