Copper Carrot Pennies

Ingredients

• 2 pounds carrots, cooked or canned
• 1 green pepper, chopped fine
• 1/2 cup vegetable oil
• 1 cup sugar
• 3/4 cup vinegar
• 1 medium onion, sliced
• 1 can tomato soup
• 1 teaspoon Worcestershire Sauce
• salt and pepper to taste