Directions:
- Place olive oil, onions, bell peppers, ham and garlic in a large soup pot over medium high heat. Saute, stirring occasionally, for 5 minutes or until onion is translucent. Add tomatoes, tomato paste, tomato juice, hot water, bay leaf, barbecue sauce, marjoram, sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to combine ingredients and bring mixture to a boil.
- Add conch to the pot. Reduce heat to low and simmer, covered, for 5 to 6 hours or until conch is tender. Lace each individual serving with hot pepper sherry to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.74 Kcal (242 kJ) | ||
| Calories from fat | 13.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 2% | |
|---|---|---|---|
| Cholesterol | 5.32mg | 2% | |
| Sodium | 379.87mg | 16% | |
| Potassium | 219.62mg | 5% | |
| Total Carbs | 8.04g | 3% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 26mg | 43% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 39.87 Kcal (167 kJ) | ||
| Calories from fat | 9.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 2% | |
|---|---|---|---|
| Cholesterol | 3.67mg | 2% | |
| Sodium | 262.29mg | 16% | |
| Potassium | 151.64mg | 5% | |
| Total Carbs | 5.55g | 3% | |
| Sugars | 3.62g | 21% | |
| Dietary Fiber | 0.79g | 5% | |
| Protein | 2.41g | 7% | |
| Vitamin C | 17.9mg | 43% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.8mg | 47% | |
| Calcium | 16.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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