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Granny's Florentine Rice Tomato Soup

2 (32 ounce) cans tomato juice 
3 cups chicken broth 
10 ounces frozen spinach, thawed, drained & chopped 
2 garlic cloves, minced 
2 tablespoons lemon juice 
1 teaspoon sea salt 
1 teaspoon white pepper 
1 teaspoon dried thyme 
1 teaspoon oregano 
2 teaspoons parsley flakes 
2 bay leaves 
1-1 1/2 cup cooked rice 
Directions
1Bring the tomato juice & broth to a boil in a large pot; lower the temperature & simmer for about 60 - 75 minutes or until the liquid is reduced to about half of the original amount. 
2Add spinach, garlic, lemon juice& spices; bring to a boil, then lower heat& simmer for 20 minutes. 
3Remove bay leaves, add rice and simmer for 10 minutes. 

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