Side Dish Sunday: "Copper Pennies" Carrot Salad

2 lbs carrots – sliced round, slightly thicker than penny-width
1 cup celery – sliced
2 onions – thinly sliced
1 green pepper – thinly sliced
1 can tomato soup
2/3 cup sugar
2/3 cup white vinegar
1/2 cup salad oil
1 teaspoon Worcestershire sauce
1 teaspoon prepared yellow mustard
1 teaspoon salt
Dash black pepper

Cook carrots until tender but do not overcook. Drain well and mix with celery, onions, and green pepper. Place remaining ingredients in a sauce pan and heat until just boiling.

Pour sauce mixture over carrots and vegetables. Cover and refrigerate overnight before serving.

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