Categories: Relishes, Pickles, Vegetables 
      Yield: 24 servings 
  
      2 lb Carrots 
      1 md Onion 
      1 md Green pepper 
      1 cn Tomato soup 
      1 c  Sugar 
    3/4 c  Vinegar 
      1 ts Worcestershire sauce 
      1 ts Mustard 
    1/2 ts Salt 
  
  Scrape and slice carrots thinly; peel and chop onion; cut pepper in 
  half, remove seeds, and cut into thin slivers. 
  Combine remaining ingredients, blend well, and pour over vegetables 
  in a large nonmetal bowl. Cover and refrigerate several hours before 
  serving. Drain and serve as an appetizer or as a relish.