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Tomato Florentine Soup Shoney's Style Recipe
2 cans Clear chicken broth -- 14 oz ea
14 ounces Can sliced stewed tomatoes
12 ounces V-8 juice
10 ounces Cream of tomato soup
1 tablespoon Sugar (Sugar Twin)
10 ounces Frozen chopped spinach
1 dash Nutmeg
Salt and 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.
Serves 6.
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