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Add bacon hock or bones, vegetables and soup mix to the inner pot of a slow cooker or instant pot or to a large stockpot on the stove. Cover with water and place the lid on.
Cook for 8 hours on low or until the meat is starting to fall off the bone.
Ensure the valve is in the sealed position and cook on high pressure for 40 minutes. Allow pressure to naturally release for 15 minutes before quick releasing any remaining pressure.
Bring to the boil and then reduce the heat and simmer with the lid on for 2 hours or until the meat is starting to fall off the bone.
Use tongs to transfer the cooked bacon hock or bones to a chopping board. Use forks to remove all meat from the bones and shred. Discard the bones and return the shredded meat to the soup and stir through.
Taste the soup and season well with salt and pepper and stir through fresh parsley.
Serve immediately with fresh bread.