Hearty Split Pea Soup with Whole Grain Croutons

Rinse 2 cups of split peas under cold water, removing any debris. Drain well and set aside.

Dice 1 large yellow onion, 3 medium carrots, and 2 celery stalks into small, uniform pieces. Mince 4 garlic cloves.

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.

Add the minced garlic and cook for another 1 minute until fragrant.

Add the rinsed split peas, 1 smoked ham hock, 6 cups of low-sodium chicken broth, 2 bay leaves, and 2 sprigs of fresh thyme to the pot. Bring to a boil, then reduce heat to low and simmer, partially covered, for 45-50 minutes, or until peas are very tender.

While the soup simmers, preheat the oven to 375°F (190°C).

Cut 6 slices of whole grain bread into 1-inch cubes. Toss with 1 tablespoon olive oil, 1 teaspoon garlic powder, and 1 teaspoon dried oregano on a baking sheet.

Bake the bread cubes for 10-12 minutes, tossing halfway through, until golden brown and crisp. Set aside to cool.

Once the peas are tender, remove the ham hock from the soup. When cool enough to handle, remove any meat from the bone, chop it, and return it to the soup.

Add 12 ounces of diced lean ham to the soup and simmer for an additional 5 minutes.

Remove the bay leaves and thyme sprigs. Using an immersion blender, partially blend the soup, leaving some texture (alternatively, blend half the soup in a regular blender and return it to the pot).

Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lemon juice. Adjust seasoning to taste.

Ladle the hot soup into bowls, top with whole grain croutons and sprinkle with 1/4 cup fresh chopped parsley before serving.