2 lbs. carrots, peeled, cut into 1-inch size
1 lg. onion, sliced thin
1 green pepper, cut into strips

DRESSING:

1 can tomato soup
1/2 c. oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. each salt and pepper
1/4 tsp. dill weed

Cook carrots in salted water until tender. Drain and combine with onion and pepper. Heat dressing until sugar is dissolved. Pour over vegetables. Stir gently; let marinate overnight in refrigerator.