Tomato Florentine Rice Soup

Tomato Florentine Rice Soup

2 (32 ounce) cans tomato juice
3 cups Vegetable 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

Bring 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.
Add spinach, garlic, lemon juice& spices; bring to a boil, then lower heat& simmer for 20 minutes. Remove bay leaves, add rice and simmer for 10 minutes. SERVES 10