| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soups/stews, Vegetables | 6 | Servings | |
INGREDIENTS
| WALDINE VAN GEFFEN | ||
| VGHC42A—– | ||
| 2 | cn | Clear chicken broth — 14oz |
| Ea | ||
| 1 | cn | Sliced stewed tomatoes — |
| (14 ounces) | ||
| 12 | oz | V-8 juice |
| 10 | oz | Cream of tomato soup |
| 1 | tb | Sugar |
| 10 | oz | Frozen chopped spinach |
| ds | Nutmeg | |
| Salt and pepper |
INSTRUCTIONS
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. Recipe By : Posted to MM-Recipes Digest V3 #261 Date: Tue, 24 Sep 1996 00:16:06 -0400 From: [email protected]
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