SPLIT PEA SOUP with HAM

Straight from Martha Stewart Everyday Food!

1 Tbsp Olive oil
1 med Onion, chopped
4 Carrots, thinly sliced
3 Celery stalks, thinly sliced
1 Tbsp dried thyme 
Coarse salt and ground pepper
14.5 oz reduced sodium chicken broth
16 oz green split peas, rinsed
1 ham bone, plus 2 cups ham cut into 1/2" cubes (optional)
2 Tbsp butter 
4 slices whole-wheat sandwich bread, crusts removed and cut into 1/4" cubes
1-2 Tbsp fresh lemon juice

In a Dutch oven or 5 quart heavy pot with lid, heat oil over medium heat.  Add onion, carrots, celery and thyme, season with salt and pepper.  Cook until vegetables begin to soften (5-8 minutes)

Add broth, peas, ham bone and 5 cups of water.  Bring to a boil.  Reduce heat to medium-low and simmer partially covered until peas are soft (30-45 minutes).

Meanwhile, make croutons.  In a large skillet, melt butter spread over medium heat.  Add bread and cook, tossing occasionally until browned and crisp. (4-5 minutes)Transfer to a paper-towel lined plate.

Remove and discard bone from soup.  Working in batches, puree only half the soup in a blender (don't overfill); return to pot.  Add ham cubes and cook until just heated through.  If necessary thin with water or chicken broth.  Add salt, pepper and lemon juice to taste.  Serve topped with croutons.