Carrot Pennies

2 pounds carrots, cleaned and sliced
1 can tomato soup
¾ cup sugar
¼ cup white vinegar
4 Teaspoon Worcestershire sauce
1 teaspoon salt
½ cup salad oil
3 small onions, chopped
1 green pepper, chopped

Cook sliced carrots in salted water. Combine the rest of the ingredients to make a sauce. Add sauce to carrots. Refrigerate overnight.