Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | WALDINE VAN GEFFEN |
\N \N | VGHC42A----- |
2 cans | Clear chicken broth -- 14oz |
\N \N | Ea |
1 can | Sliced stewed tomatoes -- |
\N \N | (14 ounces) |
12 ounces | V-8 juice |
10 ounces | Cream of tomato soup |
1 tablespoon | Sugar |
10 ounces | Frozen chopped spinach |
\N dash | Nutmeg |
\N \N | Salt and pepper |
Combine broth, tomatoes, juice and soup in a saucepan with a wire whisk over memdium heat. Add remaining ingredients, without even thawing spinach. Allow to heat gently 30 minutes on medium-low until spinach is tender. Keep hot without letting it boil. Freeze leftovers. Source: Gloria Pitzer's Make Alike Recipes.
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