Shoney's tomato florentine soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| WALDINE VAN GEFFEN | ||
| VGHC42A----- | ||
| 2 | cans | Clear chicken broth -- 14oz |
| Ea | ||
| 1 | can | Sliced stewed tomatoes -- |
| (14 ounces) | ||
| 12 | ounces | V-8 juice |
| 10 | ounces | Cream of tomato soup |
| 1 | tablespoon | Sugar |
| 10 | ounces | Frozen chopped spinach |
| dash | Nutmeg | |
| Salt and pepper | ||
Directions
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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