Copper Pennies | Paula Deen

Ingredients

• 1 cup sugar
• 1 cup white vinegar
• 1 cup Vegetable oil
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon coarsely ground Black pepper
• 1 (10 3/4 oz) can tomato soup
• 2 lbs carrots, peeled, cooked, and sliced
• 1 medium onion, sliced into rings
• 1 coarsely chopped green bell pepper