Copper Pennies - cooking recipe

Ingredients

1 can tomato soup
1/2 c. vegetable oil
1 tsp. salt
1/4 tsp. dill weed
1 c. sugar
3/4 c. cider vinegar
1/2 tsp. pepper
1 large onion, chopped
1 large green pepper, chopped
2 lb. cooked carrots, cut in 1/2-inch slices

Preparation

Mix together soup, oil, salt, dill weed, sugar, cider vinegar and pepper.
Heat.
Then add onion, green pepper and carrots. Chill at least 2 hours.
Serve cold.