Copper Carrots

Name: Copper Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. carrots; 1 tsp. Worcestershire sauce; 3/4 c. vinegar; 1/2 c. Wesson oil; 1 tsp. mustard; 1 c. tomato soup; 1 onion, chopped; 1 bell pepper, chopped; 1 c. sugar; salt and pepper to taste

Eats Now Editorial Team · 629 kcal · Soups & Stews

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Copper Carrots – a delicious recipe with carrots, Worcestershire sauce, vinegar, Wesson oil, mustard, tomato soup. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 lb. carrots
1 tsp. Worcestershire sauce
3/4 c. vinegar
1/2 c. Wesson oil
1 tsp. mustard
1 c. tomato soup
1 onion, chopped
1 bell pepper, chopped
1 c. sugar
salt and pepper to taste

1
Slice and boil carrots in salted water until tender. Drain and cool. Mix with onion and bell pepper. Mix remaining ingredients well.
2
Pour over vegetables and store in refrigerator up to 2 weeks.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. carrots, 1 tsp. Worcestershire sauce, 3/4 c. vinegar, 1/2 c. Wesson oil, and more.

Yes, Copper Carrots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
629 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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