You will need
2 T (30 ml) canola oil
2 onions, chopped
Ina Paarman’s Vegetable Spice or Green Onion Seasoning
2 potatoes, peeled and cubed
2 large carrots, peeled and cut into rings
500 g split peas
10 cups (2½ litres) hot water
4 x 25 g Ina Paarman’s Liquid Vegetable Stock or 3 T (45 ml) Vegetable Stock Powder
750 g smoked pork ribs, cut into 2 rib pieces or 1 smoked eisbein
juice from ½ lemon
Bacon bones, if you can get them, are a good economical substitute for smoked pork ribs or smoked eisbein.
Heat the oil in a large heavy based saucepan.
Add the onion and 1 t of the Seasoning to the oil. Sauté until the onions are lightly browned.
Add potatoes, carrots and split peas. Stir-fry for about 3 minutes to develop the flavours.
Add the hot water and Liquid or Powdered Stock.
Add the pork ribs or smoked eisbein.
Cover with a tight fitting lid and simmer very slowly for 2 – 2½ hours until peas are sufficiently mushy or cook in a slow cooker for 4 – 5 hours. Remove skin if using eisbein and flake the meat with two forks. Add lemon juice and taste for seasoning.
Ladle into warmed soup bowls. Add a helping of the meat. Sprinkle with chopped parsley.
Serve with nice crusty bread for a perfect meal in one.