2 pounds potatoes, peeled, cubed
1 medium onion, chopped
1 medium carrot, diced
1 medium green bell pepper, chopped
1 medium onion, chopped
1 medium carrot, diced
1 medium carrot, diced
3 cups chicken broth
1 1/2 cups milk
1/2 cup frozen mixed vegetables, thawed
Bring a large pot of salted water to a boil. Add potatoes and onion and cook until tender. Drain off liquid, reserving liquid.
In a large skillet over medium heat, cook peppers and onion in 1/2 cup chicken broth until tender. Reduce heat to low, so that the broth does not cover the vegetables. Simmer vegetables for 20 minutes or until vegetables are tender. Remove vegetables from sauce and set aside.
Add carrot, green pepper, onion, celery and bell pepper to the pot. Stir in chicken broth; simmer for 5 minutes. Set aside.
Return the potatoes and onion to the same pot. Add milk and stir in mixed veggies.
Return the spaghetti to the pot and stir in seasoning mixture. Simmer for 5 minutes or until potatoes are well coated. Serve over pasta.
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