My Belizean Conch Soup

Hi welcome to Caribbeanj03. Thank you for coming into my kitchen with my sister and I. Today we will be making my Belizean Conch soup. It will be served with jasmine rice any white rice will do.
Ingredients
4 large conchs
4 potatoes medium diced
3 medium cocos diced ( I substituted green breadfruit )
1 medium onion
1 clove garlic chopped or crushed
1 large carrot diced
1 medium green bell pepper
12 ozs of Okra
1 habanero pepper ((optional)
3 medium cassava (yucca) or 1 large
2 stocks of celery diced
1 slice bacon diced
1/2 lb shrimp
2 tbsps flour
2 tbsps coconut oil / cooking oil (olive oil)
1 tsp unsalted butter(Shortening)
1 green plantain sliced
1 pack grace pumpkin soup mix (I substitute 1/2 cup split peas)
1 green plantain grated
1 tsp thyme
Note: You can use 1 - 2 cup(s) coconut milk if you don’t want to make a roux
Instructions:
1. Clean conch with lime juice.
2. Place on cutting board and pound with meat mallet.
3. In a saucepan drop conch in boiling water for one minute only. Discard water.
4. Heat pot to fry the bacon and set aside
5. Add 1/4 cup oil, add flour and stir until brown making a roux.
6. Add 3 cups of water, a little at a time, stirring constantly.
7. Add salt to taste, black pepper, thyme, onion, bell pepper, celery diced coco / cassava, potatoes, carrots, okra and sliced plantain.
8. As soon as soup comes to a boil, turn down heat to medium.
9. Add conch and any pre cooked provisions
10. Cover pot and let simmer for about 15 - 20 minutes
11. Taste for salt add shrimps
As soon as vegetables in soup are just about tender, (add coconut milk
and conch). Cook and simmer for an additional 15 minutes. Serve piping hot.This is a hearty and wholesome soup that can stand on its own. You can add a side serving of white rice or hot corn tortillas. Conch season opens in October and runs to June so this is a great soup for cold weather!
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Dundalk, MD 21222
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This was delicious! These are my neighbors and it always smells heavenly when this duo cooks !