1 lb. carrots (sliced)
Boil carrots until almost tender. Drain well. Mix soup, spices, worchestershire sauce and vinegar together. Layer vegetables in an pretty, clear glass bowl. Pour soup mixture over all. Refrigerate overnight. Serve cold or hot however you prefer. I serve it cold.
1 bell pepper (sliced in rings)
1 red onion (sliced in rings)
1/2 Tbsp. parsley
1 can Tomato soup
3 Tbsp. worchestershire sauce
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 cup red wine vinegar (or plain white vinegar)
I do not hide your righteousness in my heart; I speak of your faithfulness and salvation. I do not conceal your love and your truth from the great assembly. Psalm 40:10