Tomato Florentine Soup

3-1/2 C chicken broth
1 (14oz.) Can stewed tomatoes, sliced (I broke them up a bit as well)
12 oz. V-8 juice
1 can tomato soup
2 t sugar
1 10 oz. Package frozen spinach thawed and squeezed dry
Dash of ground nutmeg
Salt and pepper to taste

Combine all ingredients, blending well. Cook until spinach is tender. If you decide to make it, you could decorate with croutons, a splash of parmesan - whatever Serves 6

I didn't add salt and pepper or any other seasoning - but you could. I also doubled the recipe because we DO like soup here. Rosemarie in rural Kansas City in the 3/2008 newsletter index.

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