Split Pea Soup with Smoked Ham Hock & Crusty Rye Croutons

**Prepare the Split Peas:** Rinse the dried split peas thoroughly under cold water until the water runs clear. This helps remove any debris and excess starch.

**Sear the Ham Hock (Optional):** For enhanced flavor, sear the ham hock in the stockpot over medium-high heat until browned on all sides. This step is optional but adds a deeper smoky note to the soup.

**Sauté the Vegetables:** Add the chopped onion, carrots, and celery to the stockpot (with the ham hock, if seared). Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.

**Combine Ingredients:** Add the rinsed split peas, chicken broth, water, bay leaf, and thyme to the stockpot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours, or until the split peas are very tender and the ham hock is falling apart.

**Remove the Ham Hock:** Carefully remove the ham hock from the soup and set it aside to cool slightly.

**Shred the Ham Hock:** Once the ham hock is cool enough to handle, shred the meat from the bone, discarding the skin, bone, and any excess fat. Return the shredded ham to the soup.

**Season and Adjust Consistency:** Season the soup with salt and pepper to taste. If the soup is too thick, add more water or broth until you reach your desired consistency. You can also use an immersion blender to partially blend the soup for a smoother texture, if desired.

**Prepare the Rye Croutons:** Preheat oven to 375°F (190°C). Cut the rye bread into 1/2-inch cubes. Toss the rye bread cubes with olive oil, garlic powder, salt, and pepper on a baking sheet.

**Bake the Croutons:** Bake the croutons for 8-10 minutes, or until they are golden brown and crispy, flipping halfway through for even browning. Keep a close eye on them to prevent burning.

**Serve:** Ladle the split pea soup into bowls and top with the homemade rye croutons. Enjoy!