Directions:
- PUT *POTATOES, CELERY, CARROTS, PEPPER, MUSHROOMS, TOMATOES AND HAM WITH 2 QUARTS OF WATER. COOK ON MEDIUM HEAT. FRY SALT PORK IN OIL UNTIL SALT PORK IS HALF BROWN.. ADD ONIONS AND COOK UNTIL ONIONS ARE GOLDEN BROWN. ADD TOMATO PASTE AND FRESH THYME LEAVES AND SALT AND PEPPER. STIR WHILE COOKING. TRANSFER CONTENTS OF FRY PAN TO POT. ADD CONCH. COOK ON LOW HEAT UNTIL ALL INGREDIENTS ARE WELL DONE. ADD WORCHESTERSHIRE SAUCE AND CRACKERS. STIR WELL AND SIMMER 30 MINUTES. LET STAND 30 MINUTES. STIR AND SERVE.
- I THINK IT IS BETTER THE NEXT DAY. DO NOT BOIL WHEN REHEATING.
- *IF YOU ARE SERVING THE NEXT DAY, COOK THE DICED POTATOES SEPARATELY UNTIL CRISP TENDER THEN ADD TO SOUP BEFORE YOU REFRIGERATE.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.93 Kcal (1201 kJ) | ||
| Calories from fat | 171.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.07g | 29% | |
|---|---|---|---|
| Cholesterol | 43.18mg | 14% | |
| Sodium | 769.33mg | 32% | |
| Potassium | 541.3mg | 12% | |
| Total Carbs | 15.61g | 5% | |
| Sugars | 5.18g | 21% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 13.49g | 27% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.7mg | 9% | |
| Calcium | 61.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 162.71 Kcal (681 kJ) | ||
| Calories from fat | 97.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.82g | 29% | |
|---|---|---|---|
| Cholesterol | 24.49mg | 14% | |
| Sodium | 436.27mg | 32% | |
| Potassium | 306.96mg | 12% | |
| Total Carbs | 8.85g | 5% | |
| Sugars | 2.94g | 21% | |
| Dietary Fiber | 1.5g | 11% | |
| Protein | 7.65g | 27% | |
| Vitamin C | 7.2mg | 21% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.9mg | 9% | |
| Calcium | 34.8mg | 6% | |
* 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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