Shoney's Tomato Florentine Soup

2 cans Clear chicken broth -- 14oz ea.
1 Can sliced stewed tomatoes -- (14 ounces)
12 ounces V-8 juice
10 ounces Cream of tomato soup
1 tablespoon Sugar
10 ounces Frozen chopped spinach
dash Nutmeg Salt and pepper 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.
Freeze leftovers.