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Shoney's Tomato Florentine Soup
Serving Size: 6


Cooking Directions:
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2 cans clear chicken broth - (14 oz ea)
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
1 dash nutmeg
Salt -- to taste
Freshly-ground black pepper -- to taste

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.

This recipe yields 6 servings.

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