Slow-Cooker Split Pea Soup with Garlicky Croutons

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 tablespoons olive oil

6 ounces diced ham

1 ½ cups chopped yellow onions (from 1 onion)

1 cup chopped carrots (from 1 carrot)

½ cup chopped celery (from 1 celery stalk)

2 tablespoons minced garlic (about 6 garlic cloves)

½ teaspoon black pepper

6 cups unsalted chicken stock

1 pound dried split peas

1 cup chopped peeled russet potato (from 1 potato)

1 teaspoon kosher salt

1 ½ teaspoons fresh thyme leaves

4 ounces French bread, cut into ½-inch slices

Directions at eatingwell.com

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