3 (16 oz.) canned carrots, drained
1 lg. purple onion, cut into strips
1 lg. green pepper, cut in strips
1 can tomato soup, undiluted
1/2 c. sugar
1/4 tsp. dill
1/2 c. salad oil
3/4 c. vinegar

Combine soup, sugar, oil, vinegar and dill in saucepan. Bring to boil, stir until sugar dissolves. Pour over vegetables. Cover and chill overnight. Serve cold.