Tomato Florentine Soup
- 2 cans clear chicken broth - 14 oz each
- 1 can sliced stewed tomatoes - (14 oz)
- 12 ounces V-8 juice
- 10 ounces cream of tomato soup
- 1 tablespoon sugar
- 10 ounces frozen chopped spinach
- Dash Nutmeg
- Salt and pepper
Instructions:
Combine broth, tomatoes, juice and soup in a saucepan with a wire whisk over medium 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.