Shoney's tomato florentine soup

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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