2 lbs. carrots, cut in circles
2-3 lg. ribs celery, sliced
1 lg. onion, sliced
1 lg. green pepper, cut up
1 can tomato soup
1/3 - 1/2 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dill weed

Cook carrots and celery until fork tender; drain. Combine remaining ingredients in saucepan and bring to boil; stir until sugar is dissolved. Pour sauce over carrots and celery while hot. Cover tightly and store in refrigerator overnight.