Copper Penny Carrots

By spend with pennies

Ingredients

2 pounds carrots
1 medium yellow onion (chopped)
1 small green bell pepper (chopped)
1 (10.5 ounce) can condensed tomato soup
½ cup granulated sugar
½ cup white vinegar
¼ cup vegetable oil
1½ teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon yellow mustard

Prep Time10mins
Cook Time12mins
Servings6

Instructions

Peel the carrots and slice them ½-inch thick.

Bring a large pot of water to a boil, add the carrots, and boil until tender, about 12 to 14 minutes. Drain well.

Meanwhile, for the sauce, combine condensed soup (no water needed), sugar, vinegar, oil, Worcestershire sauce, salt, and mustard in a large bowl. Whisk until the oil is fully combined.

Add the carrots, onion, and bell pepper. Refrigerate overnight, stirring or tossing the carrots occasionally.

Serve chilled.