Marinated Carrots

• 5 c sliced carrots, cooked and drained and cooled
• 1 medium onion, thinly sliced and separated into rings
• 1 medium green pepper, thinly sliced
• 1 can (small) undiluted tomato soup
• 1/2 c oil
• 1 tsp yellow mustard
• 1/4 tsp pepper
• 3/4 c sugar
• 1 tsp salt
• 1/2 tsp basil leaves
• 1/4 c vinegar
• 1 tsp celery seed
• 1 tsp Worcestershire

Marinate carrots, onion, and green pepper in sauce for 12 hours in fridge.  Serve cold and it can keep up to 2 weeks in the fridge.