Copper Carrot Relish

2 (l lb.) cans sliced carrots
1 (10 3/4 oz.) can condensed soup
3/4 c. vinegar
1 tsp. prepared mustard
3/4 c. sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. Worcestershire sauce
1 medium onion, chopped fine
1 medium bell pepper, chopped fine

Drain carrots. Combine all ingredients to carrots and boil 10 minutes. Put in jars and seal. Serve chilled.