500g pack of dried split peas
2 large white onions
1 grated carrot
10ml dried oregano
1 medium sized ham hock or raw Eisbein
1,5 liters cold water
4 tablespoons good quality vegetable stock powder
Salt and pepper to taste
Roughly cut chunks for meat from the hock bone
Place all the ingredients except salt and pepper in a pressure cooker
Cook on high pressure for 30 minutes.
Allow the mixture to cool to room temperature for easier handling. Using a slotted spoon remove the meat and place it on a plate. Cut away any pork skin and remove the bone. Cut the meat into bite sized chunks.
Return the meat to the pot.
Taste the soup and adjust the flavour with salt and pepper.
Optional: top with crisp bacon and chopped parsley