Split pea soup w/ cheesy croutons

1. Preheat oven to 425 degrees.

2. Heat a large dutch oven over medium heat. Add 2 TBS olive oil to warm. Add in the veggies and thyme and cook, stirring occasionally, for about 5 minutes. Season with salt & pepper.

3. Stir in the split peas, 8 cups water, and the stock. Add the ham hock, cover the pot, and bring to a simmer. Reduce the heat to medium low and simmer gently, stirring occasionally, for about 1 hour and 45 minutes or until the ham hock meat is tender.

4. Meanwhile, tear the baguette into bite sized pieces. On a large rimmed baking sheet toss the bread with the remaining 2 TBS olive oil. Season with salt & pepper. Arrange in a single layer and sprinkle with parmesan. Bake for about 10 minutes or until golden brown. Set aside to cool.

5. Reduce the heat under the soup pot to low. Using a slotted spoon, remove the ham hock to a cutting board to cool. Remove meat, discarding the skin and bone, and chop into bite sized pieces. Return the meat to the soup. Remove thyme stems and season the soup to taste with salt & pepper.

6. Ladle the soup into deep bowls and top with homemade croutons.